Food recipes
Zucchini Cheddar Biscuits
Zucchini Cheddar Biscuits Ingredients: squash, summer, zucchini, includes skin, raw salt, table cheese, cheddar wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium alumin...
Zucchini Cheddar Biscuits
Ingredients:
squash, summer, zucchini, includes skin, raw
salt, table
cheese, cheddar
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:
Preheat oven to 450 degrees F.
Place the zucchini in a cheese cloth and squeeze all of the excess water out.
Transfer to a small bowl and add 1/3 of the salt and a dash of flour.
Mix and let stand for 10 minutes.
Place sifted flour, baking powder and remaining salt in food processor.
Add butter.
Whirl until the size of small peas.
Add the milk, zucchini and cheddar until moistened.
Drop batter, using two tablespoons, on a baking sheet lined with silpat.
Bake for 10-12 minutes, or until edges are golden brown.
Serve warm with butter.
Ingredients:
squash, summer, zucchini, includes skin, raw
salt, table
cheese, cheddar
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:
Preheat oven to 450 degrees F.
Place the zucchini in a cheese cloth and squeeze all of the excess water out.
Transfer to a small bowl and add 1/3 of the salt and a dash of flour.
Mix and let stand for 10 minutes.
Place sifted flour, baking powder and remaining salt in food processor.
Add butter.
Whirl until the size of small peas.
Add the milk, zucchini and cheddar until moistened.
Drop batter, using two tablespoons, on a baking sheet lined with silpat.
Bake for 10-12 minutes, or until edges are golden brown.
Serve warm with butter.