Categories: Appetizers 
      Yield: 6 servings 
  
      1 c  Shredded zucchini                        -follows) 
    1/4 c  Chopped onions                    1/2 c  Cold water 
      1 tb Margarine                                Bisquick Baking Mix 
    1/2 ts Dried dill weed                 2 1/4 c  Flour 
    1/2 ts Basil                               2 tb Baking powder 
      1 c  Shredded sharp cheddar            1/4 c  Dry milk powder 
           -cheese                             1    Stick margarine 
           Bisquick baking mix (recipe       1/4 c  Oil 
  
  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. 15 to 20 minutes. Serve immediately. Refridgerate 
  any remaining biscuits. 1 dozen biscuits.