These Zucchini & Cheese Drop Biscuits are a simple yet delicious way to elevate your meals.
Packed with shredded zucchini and sharp cheddar, they’re fiber-rich, provide plant-based protein, and contain heart-healthy fats from butter.
Quick to prepare and bake, these golden, tender biscuits make an easy, satisfying addition to breakfasts, snacks, or weeknight dinners.
Zucchini & Cheese Drop Biscuits
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.
Chef’s Secrets for Perfect Biscuits
The secret to achieving tender, fluffy biscuits lies in controlling moisture and handling the dough gently.
Always squeeze out excess liquid from the zucchini—this prevents soggy biscuits and helps them hold their shape.
Mix the wet and dry ingredients just until combined; overmixing develops gluten, resulting in a dense texture.
Using a large scoop ensures uniform biscuit sizes, which allows them to bake evenly.
For extra flavor, try folding in a pinch of smoked paprika or a little garlic powder along with the cheese.
Brushing warm biscuits with melted butter right after baking gives a rich aroma and golden sheen that impresses every time.
Serving Suggestions for Any Occasion
These Zucchini & Cheese Drop Biscuits are versatile enough to pair with almost any meal.
Serve them warm alongside a hearty soup or stew for a comforting dinner.
They also work beautifully for breakfast with scrambled eggs, omelets, or avocado slices.
For a casual snack, enjoy them with a smear of cream cheese or butter.
Their slightly savory flavor allows them to complement salads, roasted vegetables, or grilled meats, making them an excellent addition to family meals, brunch spreads, or potluck gatherings.
Storage Tips for Freshness and Flavor
To keep these biscuits fresh, store them in an airtight container at room temperature for up to 24 hours.
For longer storage, freeze them individually on a baking sheet, then transfer to a freezer-safe bag for up to 3 months.
Reheat frozen biscuits in a preheated oven at 350°F (175°C) for 8–10 minutes or until warmed through.
Avoid microwaving, as it can make them slightly rubbery.
Leftovers can also be sliced in half and toasted for sandwiches, making them perfect for meal prep or quick grab-and-go breakfasts.
Frequently Asked Questions
1. Can I use gluten-free flour?
Yes! You can substitute all-purpose flour with a gluten-free baking blend.
Ensure it includes xanthan gum for structure.
Baking times may be slightly shorter or longer, so keep an eye on the biscuits as they bake.
2. Can I make these biscuits dairy-free?
Absolutely. Swap butter with coconut oil or vegan butter, and use plant-based milk like almond, oat, or soy milk.
The texture may be slightly different, but the biscuits will still be tender and flavorful.
3. How can I make these biscuits ahead of time?
You can prepare the dough up to the folding step, then cover and refrigerate for 12–24 hours.
Scoop and bake just before serving. Alternatively, bake completely and freeze for later use.
4. Can I add other vegetables or herbs?
Yes! Finely grated carrots, zucchini mixed with spinach, or sweet bell peppers work well.
Herbs like chives, parsley, or dill enhance the flavor without overpowering the biscuits. Just be mindful of moisture content.
5. How do I prevent biscuits from being dry?
Do not overmix the dough, and ensure the zucchini is squeezed but still retains some moisture.
Baking at the correct temperature and brushing warm biscuits with melted butter also keeps them soft and flavorful.
