Zucchini & Cheese Drop Biscuits
Fluffy, golden, and packed with zucchini and cheddar, these drop biscuits are quick to make and perfect for breakfast, lunch, or dinner. High in fiber and protein, they are a nutritious, flavorful side that everyone will love.
Equipment
- 1 large mixing bowl
- 1 small bowl or cup for milk/butter mixture
- Cheesecloth or clean kitchen towel (for squeezing zucchini)
- Measuring Cups and Spoons
- Large spoon or spatula
- Baking sheet
- Parchment paper
- Cookie or ice cream scoop
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup unsalted butter melted and slightly cooled
- 1 cup milk or buttermilk
- 1 1/2 cups shredded cheddar cheese
- 3/4 cup shredded zucchini
- 1 tablespoon sliced green onions
Instructions
- Preheat and Prepare Baking Sheet: Begin by preheating your oven to 425°F (220°C) to ensure it reaches the perfect temperature for baking fluffy, golden biscuits. Line a standard baking sheet with parchment paper to prevent sticking and promote even browning. This step helps your biscuits release easily after baking, avoiding any tearing or crumbling.
- Prepare the Zucchini: Take your fresh zucchini and shred it using a grater or food processor. Place the shredded zucchini in a clean cheesecloth, tea towel, or even a thin kitchen towel. Gather the edges and twist to squeeze out as much moisture as possible. Removing excess liquid is crucial for preventing soggy biscuits and ensuring the dough holds together well during baking. Set the zucchini aside once it’s drained.
- Combine Dry Ingredients: In a large mixing bowl, add 2 1/4 cups of all-purpose flour, 1 tablespoon baking powder, 1 teaspoon sugar, 3/4 teaspoon salt, and 1/8 teaspoon black pepper. Use a whisk or fork to thoroughly mix the dry ingredients, breaking up any clumps. This ensures that the baking powder is evenly distributed, which helps the biscuits rise uniformly and develop a light, fluffy texture.
- Mix Wet Ingredients: In a separate small bowl or measuring cup, combine 1/2 cup melted butter (slightly cooled) with 1 cup milk or buttermilk. Stir gently to combine. The butter adds richness and flavor, while the milk provides moisture to create a tender, soft biscuit dough.
- Incorporate Wet and Dry Ingredients: Pour the wet mixture into the bowl of dry ingredients. Using a wooden spoon or spatula, stir gently until the ingredients come together into a slightly sticky, cohesive dough. Be careful not to overmix, as excessive stirring can make the biscuits tough instead of tender.
- Fold in Cheese, Zucchini, and Green Onion: Add 1 1/2 cups shredded cheddar cheese, the drained zucchini, and 1 tablespoon sliced green onions to the dough. Using a spatula or spoon, gently fold these ingredients into the dough until evenly distributed. The cheese will melt and create pockets of savory flavor, while zucchini adds moisture and fiber. Green onions bring a mild, fresh zing to every bite.
- Portion the Biscuits: Using a large cookie scoop, ice cream scoop, or two spoons, scoop out portions of dough onto the prepared baking sheet. Leave about 1 inch of space between each biscuit to allow them to expand as they bake. You should end up with roughly 12–14 biscuits, depending on the size of your scoop. This ensures even cooking and a beautiful round shape.
- Bake Until Golden Brown: Place the baking sheet in the preheated oven and bake for 15–20 minutes. Check the biscuits after 15 minutes; they should be lightly golden on top and firm to the touch. Baking times may vary slightly depending on your oven, so keep an eye on the color and texture.
- Optional Butter Brush: For an extra touch of richness, melt a small amount of butter and brush it gently over the hot biscuits immediately after removing them from the oven. This step adds a glossy finish, enhances flavor, and keeps the biscuits moist.
- Cool and Serve: Allow the biscuits to cool on the baking sheet for 5 minutes before transferring them to a wire rack or serving plate. This short resting period helps them firm up slightly, making them easier to handle and enjoy. Serve warm for breakfast, as a side for soups or salads, or simply as a snack with your favorite spread.
Notes
- Always squeeze out excess zucchini moisture to prevent soggy biscuits.
- Use sharp cheddar for a bold flavor, or swap with mild cheddar, Monterey Jack, or smoked cheese for variation.
- For a lighter version, substitute half of the butter with olive oil.
- Mix wet and dry ingredients gently to avoid dense, tough biscuits.
- Use a large cookie or ice cream scoop to create evenly sized biscuits for consistent baking.
- Serve warm for best texture and flavor; leftovers remain soft at room temperature for up to one day.
- Optional: brush with melted butter after baking for a golden, glossy finish.
