Cheddar-Zucchini Biscuits – a delicious recipe with zucchini, salt, shredded aged, green onion, flour, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 450u00b0F Line baking sheet with parchment paper. Combine zucchini and 1/4 tsp of the salt in a small bowl; let stand 20 minutes. Discard excess liquid. Place zucchini in strainer; press on zucchini to drain any additional liquid. Combine zucchini, cheese, green onions and 1 Tbsp of the flour in medium bowl.
2
Whisk remaining 2 cups flour, baking powder and remaining 1/4 tsp salt in medium bowl. With pastry blender or two knives, cut in butter until mixture resembles small peas. Stir in zucchini mixture. Stir in milk just until soft dough forms.
3
Drop dough by tablespoonfuls onto baking sheet. Bake 10- 13 minutes or until light brown on top and bottom. Serve warm.
550
kcal
Calories
29
g
Fat
56
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3/4 cup shredded zucchini, 1/2 teaspoon salt, divided, 1 cup shredded aged cheddar cheese, 1/4 cup sliced green onion, and more.
Yes, Cheddar-Zucchini Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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