Zucchini Cheddar Drop Biscuits
- 3/4 cups Zucchini, Shredded (about 1 Zucchini)
- 2 teaspoons Salt, Divided
- 2-1/2 cups All-purpose Flour
- 1 Tablespoon Baking Powder
- 1 stick Unsalted Butter
- 1 cup Milk
- 1 cup Cheddar, Shredded
- Preheat oven to 450u0b0F.
- Shred the zucchini. Using a cheese cloth, add the zucchini to the center and squeeze all of the excess water out. Transfer to a small bowl and add 1/2 teaspoon salt and a dash of flour. Mix and let stand for 10 minutes.
- In a large bowl, sift flour, baking powder and remaining 1 1/2 teaspoon salt. Working quickly, add the cubed butter and break it up with your hands until they're the size of small peas.
- Add the milk, zucchini and cheddar until moistened. Drop batter, using two tablespoons, on a baking sheet lined with parchment.
- Bake for 10-12 minutes, or until edges are golden brown. Serve warm with a pat of butter.
zucchini, salt, allpurpose, baking powder, butter, milk, cheddar
Taken from tastykitchen.com/recipes/breads/zucchini-cheddar-drop-biscuits/ (may not work)