Cheesy Zucchini Drop Biscuits

Hello dear readers! Today, I am incredibly excited to share with you a recipe that’s close to my heart. As you know, I’m always on the lookout for ways to sneak more veggies into our diets, and let me tell you, these Cheesy Zucchini Drop Biscuits are the perfect trick! Not only are they packed with the goodness of zucchini, but they’re also irresistibly cheesy and just drop-dead delicious! Whether you’re looking to jazz up a family dinner or need a tasty snack, these biscuits are your new best friend!

Ingredients

Before we dive into the magic of making these scrumptious biscuits, here’s what you’ll need:

• ¾ cup grated zucchini
• 1¼ tsp salt, split
• 2½ cups flour
• 1 tbsp baking powder
• ½ cup cubed cold butter
• ½ cup grated cheddar cheese
• ¼ cup grated mozzarella cheese
• ¼ cup grated Parmesan cheese
• 2 tbsp chopped sun-dried tomatoes (oil-packed)
• 2 tbsp chopped fresh basil (or 2 tsp dried basil if fresh is not available)
• 1 cup milk (2% fat content)

this Recipe

How to Make Cheesy Zucchini Drop Biscuits

Let’s get baking! Follow these simple steps to create your own batch of mouth-watering biscuits:

1. Prep the Zucchini: Start by grating your zucchini. Toss it with ¼ teaspoon of salt and let it sit for about 10 minutes. This helps draw out excess moisture. Squeeze the grated zucchini using a clean cloth or paper towel to remove as much liquid as possible.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, remaining 1 teaspoon of salt, and baking powder.
3. Add Butter: Cut the cold butter into the flour mixture until it resembles coarse crumbs. This can be done using a pastry cutter or two forks.
4. Cheese and Flavors: Stir in the grated cheddar, mozzarella, Parmesan, sun-dried tomatoes, and basil.
5. Mix in Milk: Gradually add the milk to the dry ingredients, stirring just until everything is moistened.
6. Drop the Dough: Using a spoon or a scoop, drop biscuit dough onto a baking sheet lined with parchment paper. No need to shape them perfectly—rustic is part of the charm!
7. Bake: Bake in a preheated oven at 425°F (220°C) for 15-18 minutes or until they are golden brown and delicious!

Helpful Tips

• Cold Butter is Key: For flaky biscuits, make sure your butter is cold.
• Don’t Overmix: Overmixing the dough can lead to tough biscuits. Just mix until the ingredients are combined.

Substitutions/Variations

• Gluten-Free: Swap out the regular flour for your favorite gluten-free blend to accommodate dietary restrictions.
• Different Cheeses: Feel free to experiment with different types of cheese. A spicy pepper jack could add a nice kick!

Frequently Asked Questions

Q: Can I make these biscuits ahead of time? A: Absolutely! You can prepare the dough in advance and refrigerate it overnight.

Q: Are these biscuits freezer-friendly? A: Yes, they freeze beautifully. Just make sure to wrap them well and they can be stored for up to 3 months.

Storage Instructions

To keep these biscuits fresh, store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

More Relevant Recipes

If you loved these biscuits, check out these other tasty recipes on the blog:

• Healthy Cookies Recipe – No Sugar or Flour
• Tomato Ricotta Galette
• Buffalo Chicken Egg Rolls: Irresistible Appetizer

I hope these Cheesy Zucchini Drop Biscuits bring as much joy to your kitchen as they have to mine. Remember, cooking is not just about feeding the body but also feeding the soul. Enjoy the process, the smells, and of course, the tastes! Happy baking, everyone!

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