Cheesy Zucchini Drop Biscuits

Emma

Food Blogger | Recipe Enthusiast🍲
Zucchini Drop Biscuits

Discover the magic of Cheesy Zucchini Drop Biscuits ! Easy to whip up and bursting with cheesy goodness, they’re the perfect addition to any meal or a delightful snack on their own. 

Try them now and savor the yum!

Cheesy Zucchini Drop Biscuits Ingredients:

  • 1 ¼ cups shredded zucchini (leave skin on) 🥒
  • 2 cups all-purpose flour
  • 1 ½ tablespoons baking powder
  • 1 teaspoon salt
  • ¼ teaspoon black pepper (or more to taste) 🧂
  • ½ teaspoon garlic powder
  • A few dashes of red pepper (optional) 🌶️
  • ¼ cup butter, cut into small cubes 🧈
  • 1 cup whole milk 🥛
  • 1 egg 🥚
  • 1 ½ cups shredded cheese (cheddar blend, Parmesan, Mozzarella, or a mix) 🧀
  • ¼ cup sliced scallions 🌱
  • Optional: Garlic Butter topping (garlic paste or powder mixed with 3 tablespoons melted butter) 🧄🧈
The best Zucchini Drop Biscuits

Instructions:

  1. Shred the zucchini using a cheese grater or box grater. Leave the skin on and wash the zucchini first. 🧀🥒
  2. Place the shredded zucchini in a colander set over paper towels, season it with salt, and let it sit for 15 minutes to drain. Press down on the zucchini with clean paper towels to remove excess liquid. The drier the zucchini, the fluffier the biscuits will be. 🧻
  3. In a mixing bowl, combine flour, baking powder, salt, black pepper, and garlic powder. Cut in the butter cubes until the mixture becomes crumbly. 🍞🧈
  4. Whisk the egg into the milk and add it to the dry ingredients along with the shredded cheese, scallions, and zucchini. Mix just until incorporated. 🥛🍳🧀
  5. Line a baking sheet with parchment paper. Use an ice cream scoop to portion the dough or measure out ¼ cup portions and form the dough by hand, spacing them 2 inches apart. 🍪🧊
  6. Bake in a preheated 400-degree oven for 20 minutes or until cooked through and the tops turn golden. For extra flavor, brush the tops with garlic butter in the last few minutes of baking. 🍞🧄🍽️
  7. Serve warm and enjoy the cheesy goodness! 🧀😋

Nutrition: 

Calories: 224 kcal 

Carbohydrates: 22g 

Protein: 9g 

Fat: 12g 

Saturated 

Fat: 7g 

Cholesterol: 48mg 

Sodium: 392mg 

Fiber: 1g 

Sugar: 2g

Notes or Tips:

  • Drain the shredded zucchini well to achieve fluffier biscuits. Adding a little salt while it sits will help draw out the liquid. 🧂
  • Bake the biscuits right away on parchment paper for the fluffiest result. 🧁🧈
  • Customize with your favorite cheese blend or add a touch of spice with jalapenos. Get creative! 🌶️🧀

Serving Suggestions: 

Pair these Cheesy Zucchini Drop Biscuits with soups, salads, or charcuterie boards. Enjoy them as a delectable snack or as a delightful accompaniment to any meal! 🍽️🥗🧀

Storage and Reheating: 

To enjoy warm biscuits anytime, freeze the dough in portions. When ready, allow biscuits to sit on the counter for 15 minutes and bake as usual. 

For already baked biscuits, store them in airtight containers and warm them up in the oven when needed. 🍞❄️🔥

Print
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Zucchini Drop Biscuits

Cheesy Zucchini Drop Biscuits

Discover the magic of Cheesy Zucchini Drop Biscuits! Easy to make, bursting with cheesy goodness—perfect for any meal or a delightful snack. Try them now and savor the yum! 🧀🫑🍞

  • Total Time: 30 minutes
  • Yield: 10 servings 1x

Ingredients

Scale
  • 1 ¼ cups shredded zucchini (leave skin on)
  • 2 cups all-purpose flour
  • 1 ½ tablespoons baking powder
  • 1 teaspoon salt
  • ¼ teaspoon black pepper (or more to taste)
  • ½ teaspoon garlic powder
  • A few dashes of red pepper (optional)
  • ¼ cup butter, cut into small cubes
  • 1 cup whole milk
  • 1 egg
  • 1 ½ cups shredded cheese (cheddar blend, Parmesan, Mozzarella, or a mix)
  • ¼ cup sliced scallions
  • Optional: Garlic Butter topping (garlic paste or powder mixed with 3 tablespoons melted butter)

Instructions

  1. Shred the zucchini using a cheese grater or box grater. Leave the skin on and wash the zucchini first.
  2. Place the shredded zucchini in a colander set over paper towels, season it with salt, and let it sit for 15 minutes to drain. Press down on the zucchini with clean paper towels to remove excess liquid.
  3. In a mixing bowl, combine flour, baking powder, salt, black pepper, and garlic powder. Cut in the butter cubes until the mixture becomes crumbly.
  4. Whisk the egg into the milk and add it to the dry ingredients along with the shredded cheese, scallions, and zucchini. Mix just until incorporated.
  5. Line a baking sheet with parchment paper. Use an ice cream scoop to portion the dough or measure out ¼ cup portions and form the dough by hand, spacing them 2 inches apart.
  6. Bake in a preheated 400-degree oven for 20 minutes or until cooked through and the tops turn golden. For extra flavor, brush the tops with garlic butter in the last few minutes of baking.
  7. Serve warm and enjoy the cheesy goodness!

Notes

  • Drain the shredded zucchini well to achieve fluffier biscuits. Adding a little salt while it sits will help draw out the liquid.
  • Bake the biscuits right away on parchment paper for the fluffiest result.
  • Customize with your favorite cheese blend or add a touch of spice with jalapenos.
  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 224 kcal
  • Sugar: 2g
  • Sodium: 392mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Protein: 9g
  • Cholesterol: 48mg

Keywords: Cheesy Biscuits, Zucchini Recipes, Easy Baking, Vegetarian Snacks

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