Southern Veggie Drop Biscuit

I can’t get enough of these.....Southern veggie drop biscuits. Crisp golden outside and moist, buttery, cheesy on the inside and

the veggies add a depth of flavor that taste fancy, but they are ridiculously easy to make.

INGREDIENTS

1/4 cup zucchini, shredded fine

1/4 cup yellow squash, shredded fine

1/4 cup sweet peppers, diced fine

1/4 green onion diced fine

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon sea salt

1 stick unsalted butter, cold and cut into small pieces

1 cup buttermilk

1 teaspoon seasoning blend, your favorite I used Italian season

1 cup sharp cheddar cheese, shredded fine

PREPARATION

Preheat oven to 400 degrees. In a large mixing bowl, add flour, baking powder, salt and seasoning blend. Whisk dry ingredients until combined. Add the cold butter to the flour mixture. Use a pastry cutter, large fork to smash or cut the cold butter into the flour mixture. Continue this process until the mixture becomes course. Add the cheese, all the cut vegetables and most of the buttermilk to the flour mixture. Stir the mixture until a it becomes thick and a bit lumpy. Do not overmix.
Drop biscuits are just like classic butter biscuits, except there is no rolling required. Just scoop out the dough onto a pan and bake! No mess, no fuss!

Drop the biscuit mix onto a cookie sheet in 2-ounce mounds giving space to cook. Place filled cookie sheet in preheated oven. Cook the vegetable drop biscuit for 15 to 20 minutes until cooked throughout and golden brown. Remove from oven and serve warm with Butter.

Makes approx 18