Zucchini Drop Biscuits Cheddar

These zucchini drop biscuits come together quickly for a savory treat that makes the most of summer squash season. Soft and cheesy in the center with a golden edge they have become my go-to when I want something homey and impressive for the table. Whether you serve them with a fresh soup or on their own as a snack there is something very special about having warm biscuits ready in under half an hour.

I discovered this recipe when my garden produced way too many zucchini at once and it was an instant family favorite. Now we look forward to these biscuits every summer and the leftovers never last long.

Ingredients

• Shredded zucchini: choose firm glossy squash and squeeze thoroughly for best texture
• All purpose flour: gives the biscuits structure and softness use unbleached flour for best results
• Baking powder: ensures a tall fluffy rise and helps with tender crumb
• Garlic powder: provides a subtle savory note you can use freshly grated garlic for a stronger flavor
• Cold cubed butter: creates those perfect biscuit layers buy high quality unsalted butter for richer flavor
• Milk: brings the dough together whole milk adds moisture and richness
• Egg: helps hold everything together and gives the biscuits a golden color
• Diced green onion: offers a fresh zesty bite aim for crisp stalks without wilt
• Shredded cheddar cheese: brings meltiness and flavor sharp cheddar packs more punch
• Salt and pepper to taste: use flaky salt for a more delicate finish
• Red pepper flakes to taste: give a slight kick totally optional but I love the subtle heat

Instructions

Prepare and Preheat:

Preheat your oven to four hundred degrees Fahrenheit Line your baking sheet with parchment paper so the biscuits will not stick and cleanup is a breeze

Drain the Zucchini:

Place your shredded zucchini in a clean kitchen towel Sprinkle with a little salt and twist tightly to squeeze out as much water as possible The drier your zucchini the lighter your biscuits will be

Mix Dry Ingredients:

In a large bowl stir together flour baking powder salt black pepper red pepper flakes if you are using them and garlic powder Make sure they are fully combined to distribute flavors evenly

Cut in the Butter:

Scatter your cold cubed butter over the dry ingredients Use a pastry cutter or your fingertips to work the butter in until the mixture looks like rough crumbs These cold butter pieces are what give the biscuits their signature layers

Combine Wet Ingredients:

Beat the egg lightly with the milk Then add to the bowl along with the drained zucchini cheddar cheese and green onion Gently fold everything together using a spatula or large spoon being careful not to overmix You want to see bits of butter and flour

Drop Dough onto Sheet:

Using a large spoon scoop heaping spoonfuls of dough and drop them onto your baking sheet Leave about two inches of space so they have room to spread

Bake to Perfection:

Place your sheet in the hot oven Bake for twenty to twenty five minutes until the biscuits are golden brown and a toothpick inserted comes out clean The kitchen will smell amazing

Cool and Serve:

Transfer biscuits to a wire rack to cool Just five minutes lets the steam escape so the bottoms stay crisp Enjoy them warm with a bit of butter or extra cheese if you wish

Cheddar cheese is my favorite thing about these biscuits It adds just the right amount of rich salty flavor and always gets perfectly melty My son once ate three of these right from the baking sheet and called them magic bread which is still the best compliment

Storage Tips

Store leftover biscuits in an airtight container at room temperature for up to two days For longer storage move them to the refrigerator where they will stay fresh for up to five days A quick zap in the microwave or a few minutes in the oven brings back their tender crumb

Ingredient Substitutions

You can swap shredded mozzarella for cheddar if you want a milder cheese flavor For extra herbiness stir in two tablespoons of fresh chopped dill or parsley If you are dairy free try using a vegan butter and your favorite plant based cheese

Serving Suggestions

Pair these biscuits with a bowl of tomato soup or chili for a comforting meal They make a savory breakfast when split and topped with an egg or even as a side for roasted chicken

Cultural and Historical Context

Drop biscuits have roots in traditional American country baking where speed and simplicity mattered Most families had a recipe for drop biscuits and used what was fresh or leftover Zucchini was a logical summer addition in gardens across the country

Seasonal Adaptations

Make with yellow summer squash in place of zucchini Add a hint of fresh basil or chives in the spring For an autumn version stir in a pinch of smoked paprika and some chopped roasted red peppers

Success Stories

A neighbor borrowed this recipe and now brings them to our block party every year Another friend made a gluten free version by swapping cup for cup flour and everyone was shocked they tasted so good

Freezer Meal Conversion

Freeze cooled biscuits in a single layer on a tray Once solid pop them into freezer bags Reheat straight from frozen in a low oven for the same just baked goodness

These biscuits are a true celebration of summer's bounty Enjoy fresh out of the oven for best taste or stash a few for an easy snack later

Recipe FAQs

→ How do I prevent soggy biscuits from zucchini moisture?

Thoroughly squeeze excess liquid out of the shredded zucchini using a towel. This keeps the dough light and prevents dense, soggy biscuits.

→ Can other cheeses work instead of cheddar?

Yes, try Monterey Jack, mozzarella, or pepper jack for a different flavor. Choose cheeses that melt well for the best texture.

→ Should the butter be cold when adding to flour?

Always use cold, cubed butter. It helps create a flaky, tender texture as the butter melts during baking.

→ How long should the biscuits bake?

Bake for 20 to 25 minutes at 400°F, or until golden and a toothpick inserted in the center comes out clean.

→ Can I add extra herbs or spices?

Absolutely! Fresh chives, parsley, or thyme complement the savory flavors and add more aroma to the biscuits.