Best 5 Zucchini Biscuits Recipes
Indulge in a culinary journey with our delectable Zucchini Biscuits, a delightful treat that combines the savory goodness of zucchini with the comforting warmth of freshly baked biscuits. Perfect for breakfast, brunch, or as a delightful snack, these biscuits are not only delicious but also packed with the wholesome goodness of zucchini, making them a healthier choice without compromising on flavor. With two irresistible variations to choose from, the Classic Zucchini Biscuit and the Cheesy Zucchini Biscuit, this recipe offers something for every palate. Whether you prefer the simplicity of the classic or the cheesy indulgence of the latter, both versions promise a burst of flavor that will tantalize your taste buds.
These zucchini biscuits are incredibly versatile and can be enjoyed on their own, paired with your favorite spreads, or served alongside soups, stews, or salads. The Classic Zucchini Biscuit showcases the natural flavors of zucchini, while the Cheesy Zucchini Biscuit adds an extra layer of richness and cheesy goodness. Both variations are easy to follow and require minimal effort, making them perfect for busy home cooks or those new to baking. So, gather your ingredients, preheat your oven, and embark on a delightful baking adventure with our Zucchini Biscuits.
ZUCCHINI CHEDDAR BISCUITS
My husband grows a big garden, and our squash crop always seems to multiply! We give squash to everyone but still have plenty left over for making jelly, relish, pickles, breads, cakes and brownies. - Jean Moore, Pliny, West Virginia
Provided by Taste of Home
Time 25m
Yield 16 biscuits.
Number Of Ingredients 10
Steps:
- In a large skillet, melt butter. Add onion; saute until tender. In a large bowl, combine the biscuit mix, parsley, basil, thyme and onion mixture. In another bowl. whisk eggs and milk. Stir into biscuit mixture just until combined. Fold in zucchini and cheese. , Drop by 1/4 cupfuls 2 in. apart onto greased baking sheets. Bake at 400° for 10-14 minutes or until golden brown. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 148 calories, Fat 9g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 315mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
ZUCCHINI & CHEESE DROP BISCUITS
These colorful little drop biscuits are very easy to put together and yet are packed full of flavor. I serve them warm out of the oven. -Keith Mesch, Mt. Healthy, Ohio
Provided by Taste of Home
Time 50m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. Place zucchini in a colander over a plate; sprinkle with 1/4 teaspoon salt and toss. Let stand 10 minutes. Rinse and drain well. Squeeze zucchini to remove excess liquid. Pat dry., In a large bowl, whisk flour, baking powder and remaining salt. Cut in butter until mixture resembles coarse crumbs. Stir in zucchini, cheeses, tomatoes and basil. Add milk; stir just until moistened., Drop by scant 1/3 cupfuls into a greased 13x9-in. baking pan. Bake until golden brown, 22-26 minutes. Serve warm.
Nutrition Facts : Calories 205 calories, Fat 11g fat (7g saturated fat), Cholesterol 29mg cholesterol, Sodium 482mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
ZUCCHINI BISCUITS
I over bought zucchini when it was on sale and just had to figure out ways to use it. This recipe freezes well and is also very tasty. I love zucchini and when you can use it to make different kinds of bread makes it even better.
Provided by Janet Crow
Categories Biscuits
Time 25m
Number Of Ingredients 10
Steps:
- 1. Combine flour and seasonings in a bowl, in another bowl combine eggs and milk and lightly beat this mixture to combine. Pour the egg mixture into the flour and stir to combine. Fold in the zucchini, onions and cheese.
- 2. Once mixed well scoop (I used a small ice cream scoop, lightly greased with cooking spray) mixture onto a well greased cookie sheet. Bake at 400 degrees for 15-20 minutes or until lightly browned on top. Brush with melted butter on top. Mine made 15 biscuits.
ZUCCHINI CHEDDAR BISCUITS
These tasty little nuggets can be a complete meal. Or you can make them as an appetizer. Spice it the way you want or consider adding some cooked sausage.
Provided by Ambervim
Categories Breads
Time 16m
Yield 15 Biscuits
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F.
- Place the zucchini in a cheese cloth and squeeze all of the excess water out.
- Transfer to a small bowl and add 1/3 of the salt and a dash of flour. Mix and let stand for 10 minutes.
- Place sifted flour, baking powder and remaining salt in food processor. Add butter. Whirl until the size of small peas.
- Add the milk, zucchini and cheddar until moistened. Drop batter, using two tablespoons, on a baking sheet lined with silpat.
- Bake for 10-12 minutes, or until edges are golden brown. Serve warm with butter.
ZUCCHINI CHEDDAR BISCUITS
These are savory, not sweet, but oh so yummy!
Provided by Anne Chance
Categories Savory Breads
Time 1h10m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 400F
- 2. In a bowl combine dry ingredients (flours, wheat germ, baking powder, herbs, garlic powder, brown sugar, salt and pepper).
- 3. Melt butter in fry pan, saute onions until soft but not browned. Combine onions (and butter) with dry ingredients.
- 4. Add zucchini and combine.
- 5. Add eggs, water and greek yogurt and combine.
- 6. Add cheddar cheese and combine.
- 7. On a pre-greased (I use PAM) baking sheet arrange spoonfuls of mixture in golf ball sized portions, allowing enough space for the batter to spread approximately twice the size of the original ball.
- 8. Bake for 40 minutes or until a deep golden brown. Makes approximately 36 biscuits.
Tips:
- Grate the zucchini finely: This will help the zucchini blend into the biscuit dough more easily and prevent it from becoming too watery.
- Do not overmix the dough: Overmixing will make the biscuits tough. Mix the dough just until the ingredients are combined.
- Chill the dough before baking: This will help the biscuits rise more evenly.
- Bake the biscuits at a high temperature: This will help the biscuits to rise quickly and prevent them from becoming dry.
- Serve the biscuits warm: Zucchini biscuits are best served warm out of the oven. You can also reheat them in a toaster oven or microwave.
Conclusion:
Zucchini biscuits are a delicious and easy way to use up fresh zucchini. They are perfect for breakfast, lunch, or dinner. Serve them with your favorite soup, salad, or main course. You can also freeze zucchini biscuits for later. To freeze, place the baked biscuits in a single layer in a freezer-safe bag. Freeze for up to 2 months. To reheat, thaw the biscuits overnight in the refrigerator or at room temperature for 30 minutes. Then, warm them in a preheated oven at 350 degrees Fahrenheit for 10-15 minutes, or until heated through.
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