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.
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.
- 1/2 cup cold butter cubed
- 1 tablespoon baking powder
- 1/2 cup shredded cheddar cheese
- 1/4 cup shredded parmesan cheese
- 2-1/2 cups all-purpose flour
- 1 cup 2% milk
- 2 tablespoons minced fresh basil or 2 teaspoons dried basil
- 1-1/4 teaspoons salt divided
- 1/4 cup shredded part-skim mozzarella cheese
- 3/4 cup shredded zucchini
- 2 tablespoons finely chopped oil-packed sun-dried tomatoes, pat
- Carbohydrate 17.0706314396861 g
- Cholesterol 352.140000206468 mg
- Fat 127.269679737334 g
- Fiber 1.00417571835935 g
- Protein 41.7576932670701 g
- Saturated Fat 80.5991448682151 g
- Serving Size 1 1 dozen. (760g)
- Sodium 1367.1348699796 mg
- Sugar 16.0664557213268 g
- Trans Fat 7.97074101628859 g
- Calories 1359 calories
Step-by-step
- Preheat oven to 425 degrees.
- 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 22-26 minutes or until golden brown. Serve warm.
Zucchini & Cheese Drop Biscuits: A Busy Mom's Delight
Life as a working mom is a whirlwind. Between juggling work deadlines, school pick-ups, soccer practice, and the never-ending laundry pile, finding time for anything, let alone a home-cooked meal, feels like a Herculean task. But even amidst the chaos, there's a deep satisfaction in creating something delicious and nourishing for my family. That's why I cherish recipes like these Zucchini & Cheese Drop Biscuits – simple, quick, and surprisingly impressive.
These biscuits aren't just a convenient weeknight dinner addition; they're a testament to the fact that delicious food doesn't have to be complicated. The vibrant green zucchini adds a burst of freshness and a subtle sweetness that perfectly complements the sharp cheddar and parmesan cheeses. The sun-dried tomatoes provide a tangy counterpoint, while the basil infuses the biscuits with a fragrant herbaceous aroma. The whole combination is utterly irresistible, even to my picky eaters!
What makes this recipe particularly appealing to me is its simplicity. There's no lengthy prep work, no complicated techniques, and the ingredients are readily available at most grocery stores. I often find myself making a double batch, one for immediate consumption and another to freeze for those hectic evenings when time is truly of the essence. Simply pop them in the oven straight from the freezer, adding a few minutes to the baking time, and dinner is served!
The beauty of these biscuits lies not just in their taste but also in their versatility. They're perfect for a casual weeknight dinner, paired with a simple salad or soup. They're equally delightful as a brunch addition, served alongside eggs and bacon. And let's not forget their potential as an after-school snack, warmed and accompanied by a glass of milk. They are a true crowd-pleaser, no matter the occasion.
Beyond the practicality, these biscuits offer a small moment of calm amidst the storm. The rhythmic act of mixing the ingredients, the satisfying smell of baking bread wafting through the kitchen – it's a small ritual that helps me center myself and connect with my family. It's a reminder that even in the midst of a busy life, there's always time to nourish both body and soul. And let's be honest, the smiles on my kids' faces when they bite into a warm, cheesy biscuit are more than enough reward for the minimal effort involved.
So, if you’re a busy mom, a harried professional, or simply someone who appreciates delicious and easy recipes, I wholeheartedly recommend giving these Zucchini & Cheese Drop Biscuits a try. They're a guaranteed crowd-pleaser and a delicious shortcut to a happy family meal.
Tips and Variations:
- For a spicier kick, add a pinch of red pepper flakes to the batter.
- Feel free to experiment with different cheeses. Monterey Jack, pepper jack, or even a blend of your favorites would work well.
- Add some chopped chives or other herbs for an extra layer of flavor.
- For a vegan version, substitute the butter with vegan butter and the milk with plant-based milk.
- These biscuits can be easily halved or tripled depending on your needs.
Enjoy the simple pleasure of these delectable biscuits, and may they bring a little bit of sunshine to your busy day!
