I’ve had this recipe for Zucchini Cheddar Drop Biscuits saved on my Pinterest for months.  I was fortunate enough to be invited to a dinner party, and thought it would be a good opportunity to try the recipe.  I felt very Southern taking a dishtowel-lined basket of biscuits to a party, and I am happy to report they were a hit!

I changed a few things from the original recipe, cutting back the salt and increasing the amount of zucchini.  You might notice that these biscuits appear a little flat.  I think the extra zucchini may have weighed them down a bit, but the texture was still fairly light.  Although I love just about anything with zucchini, I think it’s the cheese that really makes these taste great.

If you have some extra zucchini around, try these biscuits for breakfast, lunch, or dinner.  If you still have extra zucchini, drop them off at my house please.  🙂

Zucchini Cheddar Drop Biscuits

1 c. shredded zucchini
2 1/2 c. flour
1 T baking powder
1 stick butter, cold and cut into cubes
1 c. nonfat milk
1 c. shredded cheddar, such as Cabot 50% reduced fat cheddar

Place shredded zucchini in a colander and sprinkle with salt.  Press with a fork, and allow to drain for 30 minutes.

Mix flour and baking powder in a bowl.  Cut in butter with two knives, or a pastry blender, until all of the butter pieces are the size of small peas.  Add milk, cheese, and drained zucchini.  Drop batter in large spoonfuls on a cookie sheet lined with parchment paper.  Bake at 425F for 12-15 minutes.

-Recipe slightly adapted from A Cozy Kitchen

• breads