Food recipes
Cheddar-Zucchini Biscuits
Cheddar-Zucchini Biscuits Ingredients: squash, summer, zucchini, includes skin, raw salt, table cheese, cheddar onions, spring or scallions (includes tops and bulb), raw wheat flour, white, all-purpose, unenriched whe...
Cheddar-Zucchini Biscuits
Ingredients:
squash, summer, zucchini, includes skin, raw
salt, table
cheese, cheddar
onions, spring or scallions (includes tops and bulb), raw
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Heat oven to 450F 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.
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.
Drop dough by tablespoonfuls onto baking sheet.
Bake 10- 13 minutes or until light brown on top and bottom.
Serve warm.
Ingredients:
squash, summer, zucchini, includes skin, raw
salt, table
cheese, cheddar
onions, spring or scallions (includes tops and bulb), raw
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Heat oven to 450F 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.
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.
Drop dough by tablespoonfuls onto baking sheet.
Bake 10- 13 minutes or until light brown on top and bottom.
Serve warm.