Zucchini Cheddar and Herb Biscuits |
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Prep Time: 10 Minutes Cook Time: 14 Minutes |
Ready In: 24 Minutes Servings: 36 |
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[NOTE: This recipe was edited on 19 Nov 2009 to include the draining or patting dry of the shredded zucchini. Ingredients:
1 large onion, chopped |
1/4 cup unsalted butter, cubed |
2 1/2 cups biscuit mix |
1 tablespoon fresh parsley, minced |
1/2 teaspoon dried basil |
1/2 teaspoon dried thyme |
3 eggs, lightly beaten |
1/4 cup milk |
1 1/2 cups zucchini, shredded (& drained or patted dry between paper towels) |
1 cup cheddar cheese, shredded (about 4 ounces) |
Directions:
1. Preheat oven to 400 degrees F & grease a large baking sheet.
2. In a large skillet, saute the onion in butter until tender.
3. In a large bowl, combine biscuit mix, parsley, basil, thyme & onion mixture.
4. Stir in eggs & milk just until combined, then stir in zucchini & cheese.
5. Drop by 1/4 cupfuls, 2 inches apart onto the prepared baking sheet.
6. Bake 10 to 14 minutes or until golden brown.
7. Serve warm, & if any are left over, refrigerate them!
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