Ingredients Jump to Instructions ↓

  1. 1 c Shredded zucchini

  2. 1/4c Chopped onions

  3. 1 tb Margarine

  4. 1/2ts Dried dill weed

  5. 1/2ts Basil

  6. 1 c Shredded sharp cheddar -cheese Bisquick baking mix (recipe -follows)

  7. 1/2c Cold water Bisquick Baking Mix

  8. 2 1/4c Flour

  9. 2 tb Baking powder

  10. 1/4c Dry milk powder

  11. 1 Stick margarine

  12. 1/4c Oil

Instructions Jump to Ingredients ↑

  1. + Directions : Heat oven to 400 degrees. Cook and stir zucchini and onion in margarine until tender. Stir in dill weed and basil: reserve. Mix baking mix and water until soft dough forms: beat vigorously 20 strokes. Gently smooth dough into ball on floured cloth-covered board. Knead 5 times. Roll dough into rectangle, 15 x 9 inches: sprinkle with reserved zucchini mixture and the cheese. Roll up tightly, beginning at 15 inch side. Seal well by pinching edge of dough into roll. Cut into twelve 1 1/4-inch slices. Place slices, cut sides down, on greased cookie sheet. Bake until golden brown.

  2. to 20 minutes. Serve immediately. Refridgerate any remaining biscuits.

  3. dozen biscuits.


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