CHEESY ZUCCHINI DROP BISCUITS
Ingredients
1 ½ cups zucchini, shredded on the large holes of a box grater
1 ½ teaspoons salt, divided
2 ¼ cups flour
2 tablespoons baking powder
½ teaspoon black pepper
1 teaspoon garlic powder
⅓ cup cold butter, cut into small pieces
1 egg, beaten
1 cold cup milk
1 cup cheddar cheese, shredded
½ cup grated parmesan cheese
Instructions
Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
Place the shredded zucchini in a colander or sieve and toss with ½ teaspoon of the salt. Let for 30 minutes to drain. Squeeze any additional moisture out of the squash with a towel and set aside.
While the squash ‘drains’, combine the flour, baking powder, remaining salt, black pepper, and garlic powder in a large bowl and whisk to combine. Add the butter to the bowl and ‘cut in’ with a pastry blender until the butter pieces are very small and the consistency resembles coarse meal.
Add the egg, milk, and both cheese to the bowl and mix until combined. Do not over mix.
Using an ice cream scoop, place mounds of the batter on the prepared baking sheet about 2-3” apart. Bake for 25-30 minutes until golden brown.
Makes 10-12 biscuits.
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