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+ servings
drop biscuits with vegetables in basket

Cheese Biscuits with Vegetables

With a flaky interior, a golden top, and an awesome crunchy, golden bottom, these cheddar drop biscuits are rapidly becoming new favorites.
Prep Time: 15 minutes
Cook Time: 16 minutes
Total Time: 31 minutes
Servings: 15

Ingredients 

  • 1 small zucchini, shredded about 1 cup
  • 1 large carrot, shredded about 1 cup
  • cups all-purpose flour divided
  • teaspoons baking powder
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup COLD butter grated
  • cup milk plus up to ¼ cup more, ONLY as needed
  • ¼ cup chopped Italian parsley
  • ¼ cup thinly sliced green onions
  • 1 cup freshly shredded cheddar cheese

Instructions

  • Preheat oven to 425°F. Combine the shredded zucchini and carrots in a bowl and toss with ¼ cup of flour to coat. Set aside.
  • In a large bowl, combine the remaining flour, baking powder, salt, and pepper and stir with a fork to combine. Grate the butter and add to the dry ingredients. Stir with a fork until crumbs form.
  • Add ⅔ cup milk and stir again. Gradually stir in additional milk, just a tablespoon or so at a time. Add just enough milk for the dough to come together and become a tiny bit sticky.
  • Add the shredded vegetables, parsley, and green onions. Stir to combine. Add the cheese and stir once more to mix throughout the dough. Scoop the dough onto a baking sheet in approximately ¼-⅓ cup portions.
  • Bake for 14-16 minutes until lightly browned on top and golden brown on the bottom.

Notes

Please note that these biscuits are not baked on parchment. The contact with the metal pan is what helps create that fantastic golden bottom crust for the biscuits.

Nutrition

Calories: 165kcal · Carbohydrates: 16g · Protein: 4g · Fat: 9g · Saturated Fat: 6g · Polyunsaturated Fat: 0.4g · Monounsaturated Fat: 2g · Trans Fat: 0.2g · Cholesterol: 25mg · Sodium: 332mg · Potassium: 96mg · Fiber: 1g · Sugar: 1g · Vitamin A: 1004IU · Vitamin C: 3mg · Calcium: 115mg · Iron: 1mg
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