A delicious, savory biscuit, these Zucchini Cheddar Drop Biscuits make a great side dish!
Well, folks, this is probably my last post for a few days. It’s time to hunker down and ready ourselves for Hurricane Irma. No, we don’t live right on the coast. (If that were the case we would be gone by now.) We live in the interior of the state, on relatively high ground. So, today Casey and I will finish up the rest of our preparations and brace for the worst possible scenario (and hope it’s better than that).
Before I get to work on things around the house, how about a biscuit recipe? (Haha.)
I made these biscuits to go with our lentil stew earlier this week. The stew recipe will also be coming soon to the blog. 🙂
Combine a whole wheat, fluffy biscuit with zucchini and cheddar cheese, and you have an automatic winner. We enjoyed these!
Have a great weekend, everyone!
Zucchini Cheddar Drop Biscuits
- 2 cups whole wheat flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 cup butter, softened
- 3 eggs
- 1/4 cup skim milk
- 1 1/3 cups shredded zucchini
- 1 cup shredded cheddar cheese
Preheat oven to 400 degrees Fahrenheit and lightly grease or line baking sheet with parchment paper.
In a large bowl, stir together whole wheat flour, baking powder, salt, and seasonings. Cut in butter until mixture resembles coarse crumbs. Add eggs and milk and stir until mixture forms sticky dough. Stir in zucchini and cheddar cheese. Drop by 1/4th cupfuls onto baking sheet, about 2 inches apart.
Bake for 10-14 minutes or until turning golden.
~K in the Kitchen