These tender Zucchini & Cheese Drop Biscuits are a favourite side for dinner or breakfast meals. Packed with cheddar cheese and shredded zucchini, these easy to make biscuits are the perfect way to use up fresh zucchini!
If you have spent enough time in my kitchen or perusing the recipes on this blog, you are sure to know how deep my love affair with all things squash-related and cheese-related goes. So when there is a recipe that combines both of those things together, you know I am excited! This is one of those times, my friends!
I am so excited to share my recipe for Zucchini & Cheese Drop Biscuits with you today. These tender biscuits are cheesy and delicious. Even if you are feeding picky eaters and zucchini-haters, they are likely to still love these biscuits! I live with one of those zucchini-haters, and believe me when I tell you, he ate more than his fair share of these biscuits!
The zucchini, although visible, has a super mild taste and takes a backseat to the cheddar cheese. You get the benefit of added nutrients from the veggies whilst enjoying a cheesy, soft biscuit.
Oh, and I highly recommend you serve these up warm with a pat of butter. So good!
I love to serve these zucchini and cheese biscuits as a side with main courses or with breakfast alongside eggs and bacon, but I have been known to snack on them as is. I mean, they really are hard to resist.
Ingredients in Zucchini & Cheese Drop Biscuits
- Baking powder
- Milk or buttermilk
- Cheddar cheese
- Green onion
How to make Zucchini & Cheese Drop Biscuits
The full details are in the recipe card below but essentially, these biscuits come down to a few easy steps.
- Prep the zucchini: Place shredded zucchini in a cheese cloth or clean tea towel and squeeze out as much liquid as possible. Set aside.
- Mix the dry ingredients: In a large bowl, mix the flour, baking powder, sugar, and salt.
- Add the wet ingredients: Stir the melted butter with the milk and then mix it into the the dry ingredients.
- Stir in the stars of the show: Fold in the cheddar cheese, zucchini and green onion just until they are well mixed in.
- Scoop out the biscuits: Use a large cookie scoop or an ice cream scoop to scoop out batter onto the lined baking sheet. ensuring there is about an inch of space between the biscuits. You should end up with about 12-14 biscuits.
- Bake: Bake for 15-20 minutes or until the tops begin to turn golden. Allow them to cool slightly before serving. Optional: brush with some melted butter before serving.
Tips for making the best zucchini biscuits
- Squeeze out as much moisture as you can from the shredded zucchini. In order to ensure your biscuits remain tender and flaky, you will want to keep the batter from getting too wet from the water the zucchini contains. This will affect the texture of your biscuits and prevent the insides from becoming flaky and soft.
- Don’t over-mix your batter. You want to keep the biscuits light and fluffy, so mix only until the ingredients are combined and then stop.
- Mix the melted butter with milk first to get tender biscuits. I know its traditional to use cold butter in biscuits for best results, but I find cutting the butter into the flour a bit too tedious. You can use a food processor to simplify things and I am all for it, but when it comes to these drop biscuits, I want to keep the whole process as simple as possible and that means not washing all the parts of my food processor. Instead, I melt the butter and then combine it with cold milk before adding it to the dry ingredients. When the melted butter is mixed with cold milk, it begins to form small solid pieces. These then get stirred in to your dough and voila! Tender biscuits without the fuss!
How to store and reheat drop biscuits
Since these drop biscuits contain a good amount of cheese and zucchini, leftover biscuits should be stored in the refrigerator. I place them in an airtight container and then warm them up when I am ready to eat one. They can be stored in the fridge for a few days.
These biscuits can also be frozen. Place cooled biscuits in a freezer-safe container. When you want to enjoy them again, thaw them overnight in the fridge and then pop them in the oven or an air fryer until they are warmed through.
What to serve with Zucchini & Cheese Drop Biscuits
Some of my favourites include:
- Soups and stews like: Creamy Potato Leek Soup, Creamy Asparagus Soup, Lasagna Soup, Slow Cooker Turkey Chili
- Meat main courses: Creamy Honey Mustard Chicken with Bacon, Pork Tenderloin with Apples & Onions, Baked Breaded Pork Chops
- Breakfasts: Air Fryer Boiled Eggs, Hashbrown Breakfast Casserole, Zucchini Egg Nests, Cherry Tomato Frittata
I hope you enjoy this recipe!
If you try and enjoy this recipe, I would love to hear about it! Leave a rating and/or comment below to let me know what you think!
Zucchini & Cheese Drop Biscuits
- 2 1/4 cups flour
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup butter melted and slightly cooled
- 1 cup milk or buttermilk
- 1 1/2 cups cheddar cheese shredded
- 3/4 cup zucchini shredded
- 1 tablespoon green onion sliced
- Preheat oven to 425F and line a baking sheet with parchment paper.
- Place shredded zucchini in a cheese cloth or clean tea towel and squeeze out as much liquid as possible. Set aside.
- In a large bowl, mix the flour, baking powder, sugar, and salt.
- Stir the melted butter with the milk and then mix it into the the dry ingredients
- Fold in the cheddar cheese, zucchini and green onion just until they are well mixed in.
- Use a large cookie scoop or an ice cream scoop to scoop out batter onto the lined baking sheet. ensuring there is about an inch of space between the biscuits. You should end up with about 12-14 biscuits.
- Bake for 15-20 minutes or until the tops begin to turn golden. Allow them to cool slightly before serving. Optional: brush with some melted butter before serving.