Zucchini Cheddar and Herb Biscuits

The recipe for these tasty little critters was found in Taste of Home's Fall Baking Cookbook, 2009. [NOTE: This recipe was edited on 19 Nov 2009 to include the draining or patting dry of the shredded zucchini!]

• Ready In: 24 mins
• Serves: 16
• Yields: 16 biscuits

Ingredients

• 1  large onion, chopped
• 1⁄4 cup unsalted butter, cubed
• 2 1⁄2 cups biscuit mix
• 1  tablespoon fresh parsley, minced
• 1⁄2 teaspoon dried basil
• 1⁄2 teaspoon dried thyme
• 3  eggs, lightly beaten
• 1⁄4 cup milk
• 1 1⁄2 cups zucchini, shredded (& drained or patted dry between paper towels)
• 1  cup cheddar cheese, shredded (about 4 ounces)

Directions

1. Preheat oven to 400 degrees F & grease a large baking sheet.
2. In a large skillet, saute the onion in butter until tender.
3. In a large bowl, combine biscuit mix, parsley, basil, thyme & onion mixture.
4. Stir in eggs & milk just until combined, then stir in zucchini & cheese.
5. Drop by 1/4 cupfuls, 2 inches apart onto the prepared baking sheet.
6. Bake 10 to 14 minutes or until golden brown.
7. Serve warm, & if any are left over, refrigerate them!