These Zucchini Cheddar Drop Biscuits are the perfect way to use up summer zucchini! They are light and fluffy, with just the right amount of cheesy flavor. Serve them as a side dish or enjoy them as a snack. Either way, they are sure to be a hit!
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❤️ Why you'll love this recipe
- These cheddar zucchini biscuits are light and fluffy, yet full of delicious flavor.
- Buttermilk Drop Biscuits with zucchini and cheddar make the perfect side dish for pasta or seafood night.
- And, they are drop biscuits so you don't have to worry about rolling them out, and shaping them.
Ingredients
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- large zucchini, shredded approximately ½ cup
- coarse salt
- all-purpose flour
- baking powder
- baking soda
- unsalted butter, cold and cubed
- cheddar cheese, shredded
- buttermilk, room temperature
- unsalted butter, melted
- fresh parsley, chopped
Equipment
- Stainless Steel Mixing Bowls
- Measuring Spoons and Cups
- Cookie Scoops, various sizes
- rimmed baking sheet
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- 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 Tablespoon-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.
How to store, reheat, and freeze
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.
Expert Tips
Expert Tip: If you don't have buttermilk on hand, you can make your own by adding 1 Tablespoon of lemon juice or white vinegar to a cup of milk. Let it sit for 5 minutes and then use it as directed.
- If you don't have a cookie scoop, you can use a spoon to drop the dough onto the cookie sheets. Just be sure to make them all about the same size so they bake evenly.
- To prevent the biscuits from sticking you can spray your baking sheet with nonstick cooking spray, line it with parchment paper, or use a silicone baking mat instead.
- Make sure that you get as much water out of the zucchini as possible so that your biscuits are not watery.
Frequently Asked Questions
I prefer to reheat my biscuits in the oven, but it gives them a better texture and freshly baked taste.
No, you don't have to use a cookie scoop. You can use a spoon to drop the dough onto the cookie sheets. Just be sure to make them all about the same size so they bake evenly.
Yes, you can use a different type of cheese. I like to use sharp cheddar, but you could also use mild cheddar or even pepper jack cheese.
Variations
Do you want to change up this recipe? Here are some ways that you increase the flavor of this dish.
- For a bit of extra flavor, try stirring in some chopped herbs or spices to the biscuit dough. Chives, rosemary, and thyme would all be delicious.
- Add a bit of heat by stirring in some red pepper flakes, or diced jalapeños.
- If you want a sweeter biscuit, try adding a bit of sugar to the dough. You could also top the baked biscuits with honey butter.
- You can use any type of shredded cheese that you like in these biscuits. I love the flavor of sharp cheddar, but feel free to experiment.
- To add more flavor to these zucchini biscuits add 1 tablespoon of minced garlic or one teaspoon of garlic powder to the biscuit dough.
Serving Suggestions
- There is nothing better than a bowl of soup and homemade buttermilk biscuits. Serve these with our Zuppa Toscana soup or creamy mushroom barley soup.
- We love these biscuits with Air Fryer Crispy Pork Chops, Marinated Chicken Drumsticks, or my favorite, Bourbon Glazed Ham.
- You could also serve zucchini biscuits with this French Onion Chicken for a family-friendly on a biscuit weeknight.
Similar recipes
- If you love making homemade bread recipes like this one you may also enjoy this Blue Ribbon Irish Soda Bread or this Irish Brown Bread recipe.
- Next time you want to make homemade breakfast bread give these Air Fryer Biscuits or Air Fryer Bagels a try and start your day off on the right foot.
- Are you looking for the perfect roll recipe to serve with your meal? You can never go wrong with Quick Dinner Rolls or Homemade Sweet Hawaiian Rolls.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Zucchini Cheddar Drop Biscuits
As an Amazon Associate, I earn from qualifying purchases
Equipment Needed:
- As an Amazon Associate I earn from qualifying purchases
- 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
Save the Recipe?
Enter your email below and we'll send the recipe straight to your inbox to view anytime. Plus the bonus of regular recipes to you for inspiration!
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
Nutrition
