Heavenly Zucchini Drop Biscuits: A Delicious Twist on a Classic Favorite
Get ready to embark on a culinary adventure with these delightful Zucchini Drop Biscuits. Bursting with flavor and wholesome goodness, these biscuits are the perfect accompaniment to any meal. With the addition of shredded zucchini, savory cheese, and aromatic spices, each bite is a symphony of textures and tastes. Whether you’re looking for a savory side dish or a satisfying snack, these Zucchini Drop Biscuits are sure to hit the spot. Get ready to elevate your biscuit game and impress your taste buds!
Frequently Asked Questions (FAQs)
Before we dive into the recipe, let’s address some common queries about these irresistible Zucchini Drop Biscuits:
Q: Can I use frozen zucchini instead of fresh? A: Yes, you can use frozen shredded zucchini in this recipe. However, be sure to thaw it completely and squeeze out any excess moisture before adding it to the biscuit dough.
Q: Can I substitute whole wheat flour for all-purpose flour? A: While you can use whole wheat flour, keep in mind that it will yield a denser texture. You may need to adjust the amount of liquid slightly to achieve the desired consistency.
Q: Can I make these biscuits ahead of time? A: Absolutely! You can prepare the biscuit dough ahead of time and refrigerate it until ready to bake. Simply drop spoonfuls of dough onto a baking sheet when ready to bake, and adjust the baking time as needed.
Q: Can I freeze leftover biscuits? A: Yes, you can freeze leftover biscuits in an airtight container or freezer bag for up to 2 months. To reheat, simply thaw them at room temperature or warm them in the oven before serving.
Now, let’s gather our ingredients and dive into the delightful world of Zucchini Drop Biscuits.
Ingredients:
- 1 ½ cups shredded zucchini
- 2 ¼ cups all-purpose flour
- 2 tablespoons baking powder
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- Red pepper flakes, to taste
- ⅓ cup cold butter, cubed
- 1 cup milk
- 1 egg
- 1 ½ cups shredded cheddar cheese
- 1/3 cup diced green onion
Instructions:
1. Preheat and Prepare
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper or grease it lightly with butter or cooking spray.
2. Prepare Zucchini
- Use a clean kitchen towel or paper towels to squeeze out any excess moisture from the shredded zucchini.
3. Mix Dry Ingredients
- In a large mixing bowl, whisk together the flour, baking powder, salt, black pepper, garlic powder, and red pepper flakes.
4. Cut in Butter
- Add the cubed cold butter to the dry ingredients and use a pastry cutter or fork to cut it into the flour mixture until it resembles coarse crumbs.
5. Combine Wet Ingredients
- In a separate bowl, whisk together the milk and egg until well combined.
6. Mix Dough
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Fold in the shredded zucchini, shredded cheddar cheese, and diced green onion until evenly distributed throughout the dough.
7. Drop Biscuits
- Use a spoon or cookie scoop to drop spoonfuls of dough onto the prepared baking sheet, leaving some space between each biscuit.
8. Bake
- Bake in the preheated oven for 15-18 minutes, or until the biscuits are golden brown on top and cooked through.
9. Serve and Enjoy
- Remove the biscuits from the oven and let them cool for a few minutes before serving.
- Serve warm and enjoy the delicious flavors of these Zucchini Drop Biscuits!
Cook Notes and Variations:
- For added flavor, you can sprinkle grated Parmesan cheese or chopped fresh herbs such as parsley or chives on top of the biscuits before baking.
- Feel free to customize the spices and seasonings to suit your taste preferences. You can add smoked paprika, dried herbs, or even a dash of hot sauce for extra kick.
Keto Version:
- To make a keto-friendly version of these biscuits, you can substitute almond flour or coconut flour for the all-purpose flour. Use melted butter or coconut oil instead of cold butter, and opt for unsweetened almond milk or coconut milk instead of cow’s milk. Omit the garlic powder and use keto-friendly spices and seasonings.
Low-Carb Version:
- Follow the keto version substitutions mentioned above, but you can also reduce the amount of flour used or substitute it with almond flour to lower the carb content further.
In conclusion, Zucchini Drop Biscuits are a delightful twist on a classic favorite. With their tender crumb, cheesy goodness, and subtle hint of zucchini, they’re a flavorful addition to any meal. Whether you enjoy them as a side dish, a snack, or even as a base for sandwiches, these biscuits are sure to impress.
So, gather your ingredients, preheat your oven, and get ready to enjoy the deliciousness of these Zucchini Drop Biscuits. With their irresistible flavor and fluffy texture, they’re bound to become a new favorite in your recipe repertoire. Bon appétit!
