Fresh zucchini adds incredible moisture and flavor to these easy Zucchini Drop Biscuits. Soft on the inside with golden, lightly crisp edges, these savory biscuits are packed with shredded cheddar cheese, green onions, and just the right touch of garlic. Because they’re drop biscuits, there’s no rolling, kneading, or cutting required—simply mix the dough, scoop it onto a baking sheet, and bake until beautifully golden.
They’re an excellent way to use an abundance of summer zucchini while creating a comforting side dish that pairs well with everything from grilled chicken and barbecue to soups and hearty stews. Whether you’re serving them for dinner, brunch, or as a snack, these biscuits are guaranteed to disappear quickly.
Why You’ll Love This Recipe
These biscuits are simple enough for beginner bakers yet delicious enough to become a family favorite. The shredded zucchini keeps every bite tender while the cheddar cheese adds a rich, savory flavor.
This recipe is:
- Ready in about 40 minutes
- No kneading required
- Soft and fluffy inside
- Loaded with fresh zucchini and cheddar cheese
- Perfect for using garden zucchini
- Great alongside soups, salads, and grilled meats
Ingredients
- 1½ cups shredded zucchini
- 2¼ cups all-purpose flour
- 2 tablespoons baking powder
- 1½ teaspoons salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- Red pepper flakes, to taste
- ⅓ cup cold unsalted butter, cubed
- 1 cup milk
- 1 large egg
- 1½ cups shredded cheddar cheese
- ⅓ cup chopped green onions
How to Make Zucchini Drop Biscuits
Step 1: Prepare the Zucchini
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Place the shredded zucchini in a colander and sprinkle it generously with salt. Let it rest for about 15 minutes so the excess moisture can drain away. Once rested, wrap the zucchini in a clean kitchen towel or several paper towels and squeeze firmly to remove as much liquid as possible. This step is essential for light, fluffy biscuits.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, salt, black pepper, garlic powder, and red pepper flakes until evenly combined.
Add the cold cubed butter and use a pastry cutter, fork, or your fingertips to work it into the flour until the mixture resembles coarse crumbs.
Step 3: Add the Remaining Ingredients
Pour in the milk and crack in the egg. Add the shredded cheddar cheese, chopped green onions, and the drained zucchini.
Mix gently until everything is just combined. Avoid overmixing, as this can make the biscuits dense instead of tender.
Step 4: Shape the Biscuits
Using a large spoon or cookie scoop, drop generous portions of dough onto the prepared baking sheet, leaving about 2 inches of space between each biscuit.
The dough should make approximately 12 biscuits.
Step 5: Bake
Bake for 24 to 26 minutes, or until the tops are golden brown and the biscuits are cooked through.
Allow them to cool for a few minutes before serving warm with butter or your favorite spread.
Expert Tips
- Remove as much moisture from the zucchini as possible for the best texture.
- Keep the butter cold until you’re ready to mix the dough.
- Mix the dough only until combined to keep the biscuits soft.
- Freshly shredded cheddar melts better than pre-shredded cheese.
- For crispier bottoms, bake on a heavy metal baking sheet.
Flavor Variations
These biscuits are easy to customize with different ingredients.
Try adding:
- Crispy cooked bacon
- Parmesan cheese
- Smoked Gouda
- Chopped fresh parsley
- Fresh dill
- Chives
- Jalapeños for extra heat
- Everything bagel seasoning
- Italian seasoning
- Smoked paprika
Serving Suggestions
These savory biscuits pair wonderfully with:
- Tomato soup
- Chicken noodle soup
- Beef stew
- Chili
- Grilled steak
- Roast chicken
- Pulled pork
- Scrambled eggs
- Garden salads
- Barbecue dinners
- Creamy pasta dishes
They also make excellent breakfast sandwiches when split and filled with eggs, cheese, and bacon.
Storage
Store leftover biscuits in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
To reheat, warm them in a 350°F (175°C) oven for about 5–8 minutes or microwave for 20–30 seconds.
Freezing Instructions
The baked biscuits freeze well for up to 3 months.
Allow them to cool completely before placing them in a freezer-safe container or zip-top bag. Thaw overnight in the refrigerator and reheat in the oven until warmed through.
Frequently Asked Questions
Can I use yellow squash instead of zucchini?
Yes. Yellow summer squash works well and produces a similar texture and flavor.
Why do I need to drain the zucchini?
Zucchini contains a lot of water. Removing excess moisture prevents soggy biscuits and helps them bake evenly.
Can I make them ahead of time?
Yes. The biscuits can be baked a day in advance and reheated just before serving.
Can I use whole wheat flour?
You can substitute up to half of the all-purpose flour with whole wheat flour for a heartier texture.
Can I add other cheeses?
Absolutely. Monterey Jack, mozzarella, Gruyère, Swiss, or pepper jack are all delicious alternatives.
Nutrition (Per Biscuit)
- Calories: 220
- Carbohydrates: 20 g
- Protein: 8 g
- Fat: 12 g
- Saturated Fat: 7 g
- Fiber: 1 g
- Sugar: 2 g
- Sodium: 370 mg
Final Thoughts
These Zucchini Drop Biscuits are proof that simple ingredients can create something truly delicious. Tender, cheesy, and packed with fresh zucchini, they’re an easy addition to weeknight dinners, holiday meals, or weekend brunches. Since there’s no rolling or kneading involved, they’re also one of the easiest homemade biscuits you can make. Once you try them fresh from the oven with a little melted butter, they’re sure to become a regular recipe in your kitchen.
