RECIPES FOR ZUCCHINI DROP BISCUITS
The mild and earthy flavor of zucchini is blended into the recipe for Zucchini Drop Biscuits, resulting in a deliciously new variation on the classic biscuit. By achieving the optimum balance between the comforting familiarity of conventional biscuits and the beneficial addition of shredded zucchini, these biscuits achieve a harmonious blend of flavor and texture. As a result, these biscuits are cozy and familiar. The Zucchini Drop Biscuits are an excellent illustration of the beauty that can be achieved via kitchen experimentation. They transform a plain vegetable into a wonderful gourmet delicacy suitable for breakfast, brunch, or as a side dish with any dinner.
The Zucchini Drop Biscuits not only satisfy the taste buds, but they also represent a healthy and novel approach to food preparation. This recipe elevates a simple pantry staple by adding the mild flavor and delicate texture of shredded zucchini into the biscuit dough in a seamless and effective manner. These biscuits are a testament to the expertise of incorporating fresh ingredients to enhance the eating experience, whether taken while still warm from the oven or after cooling to room temperature.

• 2 Cups.Made with all-purpose flour.

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• 1 Tbsp.Of baking powder.
• 1/2 Tsp.Of salt.
• 1/4 teaspoon black pepper.
• 1/2 cup chopped cold unsalted butter.

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• 1 cup shredded zucchini (with excess moisture drained out).
• 1 cup shredded cheddar cheese.
• 1/2 cup buttermilk.
• 1 tablespoon chopped fresh herbs (parsley, chives, or thyme).

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• 1 tablespoon honey (optional, for sweetness).

PREPARATION:

First StepPreheat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Prepare a baking pan with parchment paper.

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Second Step

In a large mixing basin, whisk together the all-purpose flour, baking powder, salt, and black pepper until smooth. Combine the dry ingredients with the cooled butter cubes. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.

Third Step

Gently fold in the grated zucchini and shredded cheddar cheese with a spatula until evenly distributed.

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the fourth step

In a separate bowl, combine the buttermilk, minced fresh herbs, and honey (if using). Fill a well with the dry ingredients and add the liquid. Don’t overmix; instead, whisk slowly until everything is combined. The dough will have a slight stickiness.

Fifth Step

Using a spoon or cookie scoop, drop the dough onto the prepared baking sheet, leaving some space between each biscuit.

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Sixth Step

The Zucchini Drop Biscuits should be golden and properly baked after 12-15 minutes in a preheated oven.

The seventh step

Allow the biscuits to cool for a few minutes on a wire rack after removing them from the oven. The fragrance and flavor combination of the Zucchini Drop Biscuits are at their most tempting while still warm.