Zucchini Cheddar Drop Biscuits

I was born and raised in Upstate New York, but I swear somewhere inside of me there was a Southern girl who was just waiting to break free.

I love the warm weather and I honestly just can’t take the snow anymore for more than a day or two per winter.  Collard Greens and Country Ham are two of my favorite foods.  Savannah is  my favorite city ever, Paula Deen is like a long-lost Aunt, and when I was growing up I tried to talk with a Southern Accent – “hey y’all, what are ya fixin to do?”…not kidding about that one.  Don’t get me wrong, I wouldn’t trade my childhood in NY for anything, but I love everything about the south.

Good biscuits are a staple of southern baking.   While these biscuits aren’t what I would consider classic southern style, they are wonderful and a great summer time treat.  We had these with a spinach salad when I was at my mom’s house and it turned out to be a wonderful and very satisfying meal.  The biscuits actually reminded me of Red Lobster’s Cheddar Bay Biscuits with some Zucchini thrown in for good measure..  These had so much flavor and they were quite simple to make.

If you are looking for a nice accompaniment to a summer meal try these zucchini cheddar biscuits!  The southern girl in me says that you should DO IT today ya’ all:-).

Zucchini Cheddar Drop Biscuits

Adapted from A Cozy Kitchen

Preheat over to 450 degrees

3/4 c grated zucchini
2 tsp salt, divided
1 c freshly grated cheddar
2 1/2 c  of flour – White Lily is great for biscuits
1 Tb baking powder
1/2 c butter, cold and cubed
1 c milk

Grate the zucchini and drain water out using a tea towel or cheesecloth. In a small bowl add a 1/2 tsp of salt and a small amount of flour.  Mix well and let stand for about 5 minutes.

Combine flour, baking powder and salt and combine with a whisk. Quickly add the cubed butter to this mixture and break up with your hands until they’re the size of small peas.

Add milk, zucchini and cheddar until moistened.  Drop batter, using two tablespoons, on a baking sheet.

Bake for 10-12 minutes until the tops form a nice golden crust.

Enjoy!

Comments

  1. These sound fantastic. I’d happily eat them for breakfast if they were in my house today.

  2. I have to admit, I am not a big fan of squash. However, these biscuits sound AMAZING!!!

    • I know, squash is not my favorite recipe unless you dress it up….and honestly, you don’t taste it in these very much…but it still adds some nice flavor and texture:-)

  3. These biscuits sound delicious! But how could anything with butter and cheddar be bad??

  4. I love those red lobster biscuits! I bet these are even better cause I love zucchini too! And the fact that they are drop is a plus – I hate cutting biscuits.

  5. What a great idea! I’m always on the hunt for new zucchini recipes this time of year. I’ll have to try these soon!

  6. I love cheddar drop biscuits! I’ll have to try them with zucchini sometime. I bet it just blends right in!

  7. we’ll welcome you down here any time, becki–biscuits are just good food, and that’s that. thanks for bringing to my attention yet another use for that glut of zucchini! 🙂

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