Zucchini Cheddar Drop Biscuits

A basket filled with drop biscuits made with zucchini and cheddar.

Zucchini Cheddar Drop Biscuits

Delicious light and fluffy cheddar drop biscuits with zucchini are the perfect side for any meal from soups and salads to any main dish.

Course Side Dish

Cuisine American

Keyword cheddar drop biscuits, zucchini biscuits, zucchini cheddar biscuits

Prep Time 15

Cook Time 10

let zucchini sit with salt to drain liquid 30

Total Time 55

Servings biscuits

Calories 236kcal

Author Eileen Kelly

Equipment

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Stainless Steel Mixing Bowls
Measuring Spoons and Cups
Ice Cream/Cookie Scoops, various sizes
rimmed baking sheet10

Ingredients

2 large zucchini, shredded approximately ½ cup
1 Tablespoon coarse salt
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ cup unsalted butter, cold and cubed
1 cup cheddar cheese, shredded
¾ cup buttermilk, room temperature
¼ cup unsalted butter, melted
⅓ cup fresh parsley, chopped

Instructions

Shred the zucchini and spread it out on a cutting board or cookie sheet. Sprinkle with the salt and let sit for ½ hour.
Rub off the salt and then squeeze all water out from the zucchini. Drain on paper towels as you prepare the dough.
Preheat oven to 400°F/205°C. Grease 2 cookie sheets and set them aside.
In a large mixing bowl, combine the all-purpose flour, baking powder, and baking soda.
Cut in the cold butter using a pastry cutter or large fork.
Stir in the cheddar cheese and zucchini.
Pour in the buttermilk and stir until no dry spots remain.
Use a cookie scoop to portion out 2 Tablepoon-sized drop biscuits onto the prepared cookie sheets.
Brush with a bit of melted butter and bake for 10 minutes, until golden brown.
Stir the parsley into the remaining butter and brush on the warm biscuits. You may want to do two coats.
Serve and enjoy.

Notes

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.

Store - These cheddar zucchini biscuits will keep in a sealed container on the counter for 2-3 days or in the fridge for up to 1 week.

Reheat - Pop them in the microwave for 30 seconds or so, until warmed through. You could also toast them in the oven at 350 degrees for 5 to 7 minutes.

Freeze - Freeze the biscuits in a sealed freezer-safe container for up to 3 months. When ready to eat, thaw in the fridge overnight and then reheat as desired.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

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Nutrition