Introduction

Oh my goodness, friend, if there’s one thing I look forward to every summer (besides lazy beach days and lemonade!), it’s zucchini season. That time of year when your garden is bursting, or you just can’t resist those beautiful green gourds at the farmer’s market. Sometimes you stare at that pile of zucchini and think, “Okay, now what?” Well, let me introduce you to your new favorite way to use it up: Zucchini Drop Biscuits!

These aren’t your grandma’s flaky, finicky rolled biscuits (though I love those too!). These are super forgiving, incredibly quick, and packed with so much cheesy, savory goodness. Plus, they’re a fantastic way to sneak a little bit of healthy green into your day without anyone even noticing. Seriously, get ready for compliments!

Why You’ll Love This Recipe

Fast: From start to finish, you can have warm biscuits on the table in under 30 minutes. Perfect for a weeknight!
Easy: No rolling, no cutting, just mix and drop! It doesn’t get much simpler.
Giftable: Bake up a batch and share the love with neighbors or friends.
Crowd-pleasing: Who doesn’t love a warm, cheesy biscuit? Kids and adults devour these.
Uses up Zucchini: A delicious solution for that summer squash bounty!

Ingredients

Gather ’round, let’s get these simple ingredients together. You probably have most of them in your pantry already!

1 ½ cups shredded zucchini: The star of the show! Make sure to shred it finely.
2 cups all-purpose flour: The base for our fluffy biscuits.
2 tablespoons baking powder: This is key for that lovely lift! Don’t skimp.
1 teaspoon garlic powder: Adds a wonderful savory depth.
⅓ cup cold unsalted butter, cubed: Cold is important here! It creates steam pockets for tenderness.
1 cup milk: Adds moisture and helps bring everything together.
1 large egg: Helps bind the dough.
⅓ cup diced green onion: A little fresh bite that complements the cheese and zucchini perfectly.
1 ½ cups shredded cheddar cheese: Use your favorite cheddar! Sharp or mild, it’s all good.
Salt, to taste: Enhances all the flavors.
Black pepper, to taste: A little warmth.
Red pepper flakes, to taste (optional): If you like a little kick, add these!

How to Make It

Okay, apron on? Hands washed? Let’s bake some deliciousness!

First things first, let’s get the oven ready. Preheat it to 400°F (200°C). Line a baking sheet with parchment paper. This makes clean-up a breeze, trust me!
Now, for the zucchini. This is a crucial step, so pay attention! Wrap your shredded zucchini tightly in a clean kitchen towel or a bunch of paper towels. Squeeze, squeeze, squeeze! Get out as much moisture as you possibly can. Zucchini holds a lot of water, and if you skip this, your biscuits will be soggy.
In a big bowl, whisk together all your dry stuff: the flour, baking powder, garlic powder, salt, pepper, and those optional red pepper flakes. Give it a good mix to make sure everything is evenly distributed.
Add your cold, cubed butter to the dry ingredients. Now, you can use a pastry blender if you have one, but honestly, your fingertips work great too! Rub the butter into the flour mixture until it looks like coarse crumbs, maybe the size of small peas. This is where that flakiness (even in a drop biscuit!) comes from.
In a separate, smaller bowl, whisk together the milk and the egg until they’re well combined.
Pour the wet ingredients into the bowl with the dry ingredients and butter. Use a spatula or wooden spoon to mix gently until everything is just combined. Don’t overmix! Overmixing develops the gluten and can make your biscuits tough. The dough will be sticky and shaggy, and that’s exactly what you want.
Now for the goodies! Gently fold in your squeezed shredded zucchini, the diced green onion, and all that yummy shredded cheddar cheese. Just a few folds until they’re incorporated.
Now for the “drop” part! Spoon dollops of the dough onto your prepared baking sheet. I like to use a regular spoon or even an ice cream scoop for consistently sized biscuits. Leave about 2 inches between them so they have room to spread a little.
Pop that baking sheet into the preheated oven. Bake for 15-20 minutes, or until the tops are golden brown and they’re cooked through. You can test one by sticking a toothpick in – if it comes out clean (not wet dough, though cheese might be melty), they’re done!
The hardest part? Waiting! Let them cool on the baking sheet for a minute or two before serving them warm. They are absolutely divine straight out of the oven.

Substitutions & Additions

This recipe is super forgiving and fun to play with! Here are a few ideas:

Cheese: Swap cheddar for Monterey Jack, Gruyere, Parmesan, or a spicy Pepper Jack. Or use a mix!
Herbs: Add a tablespoon of fresh chopped chives, dill, or parsley to the dough along with the green onion.
Spice: Increase the red pepper flakes or add a pinch of cayenne powder.
Veggies: Finely diced bell pepper (make sure it’s small!) or corn kernels could be interesting additions, but be mindful of adding more moisture.
Garlic: Use fresh minced garlic instead of powder (about 1-2 cloves), but make sure it’s minced very, very finely.

Tips for Success

Even though they’re easy, a few pointers can make them perfect:

Squeeze that Zucchini! I cannot stress this enough. Get out as much water as humanly possible. This prevents soggy biscuits.
Keep Butter Cold: Cold butter melts in the oven, creating steam that gives lift and tenderness.
Don’t Overmix: Mix just until the dry and wet ingredients are combined. A few lumps are totally fine!
Use Cold Ingredients: Using cold milk and a cold egg also helps keep the butter cold.
Prep Ahead: You can shred and squeeze the zucchini ahead of time and store it in the fridge. You can also cube the butter and keep it cold. I don’t recommend making the full dough ahead, as the baking powder starts working when wet ingredients are added.

How to Store It

If you somehow manage to have any leftovers (a rare occurrence in my house!), here’s how to keep them:

Let the biscuits cool completely at room temperature.
Store them in an airtight container at room temperature for 1-2 days, or in the refrigerator for up to 3-4 days.
To reheat, pop them in a toaster oven or a regular oven at 350°F (175°C) for a few minutes until warm. Microwaving works too, but they can get a little soft.

FAQs

Why do I need to squeeze the zucchini?

Zucchini has a very high water content. If you don’t squeeze it out, that extra moisture will make your biscuit dough too wet, resulting in dense, gummy biscuits instead of light and fluffy ones.

Can I use frozen shredded zucchini?

Yes, but you absolutely MUST thaw it completely first, then squeeze out as much moisture as possible. Frozen zucchini often releases even more water than fresh.

Can I freeze the baked biscuits?

Absolutely! Let them cool completely, then wrap them tightly in plastic wrap and place them in a freezer-safe bag or container for up to 2-3 months. Thaw at room temperature and reheat as directed.

What should I serve these with?

Oh, anything! They’re great on their own, as a side for soup or chili, alongside grilled chicken or fish, or even split and spread with a little extra butter or cream cheese. Yum!

Easy Cheesy Zucchini Drop Biscuits

These aren't your grandma's flaky, finicky rolled biscuits! These are super forgiving, incredibly quick, and packed with so much cheesy, savory goodness. Plus, they're a fantastic way to sneak a little bit of healthy green into your day without anyone even noticing. From start to finish, you can have warm biscuits on the table in under 30 minutes.

Print Recipe Pin Recipe

Cook Time 18

Equipment

Baking Sheet
Parchment paper
Large bowl
Whisk
pastry blender (optional)
Spatula or wooden spoon
Small bowl
Spoon or ice cream scoop

Ingredients

1.5 cup shredded zucchini finely shredded
2 cup all-purpose flour
2 tablespoon baking powder
1 teaspoon garlic powder
0.33 cup cold unsalted butter cubed
1 cup milk
1 large egg
0.33 cup diced green onion
1.5 cup shredded cheddar cheese
to taste Salt
to taste Black pepper
to taste Red pepper flakes (optional)

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Wrap the shredded zucchini tightly in a clean kitchen towel or paper towels. Squeeze out as much moisture as possible.
In a large bowl, whisk together the flour, baking powder, garlic powder, salt, pepper, and optional red pepper flakes. Mix well.
Add the cold, cubed butter to the dry ingredients. Cut the butter into the flour mixture using a pastry blender or your fingertips until it resembles coarse crumbs (size of small peas).
In a separate, smaller bowl, whisk together the milk and the egg until well combined.
Pour the wet ingredients into the bowl with the dry ingredients and butter. Use a spatula or wooden spoon to mix gently until everything is just combined. Do not overmix; the dough will be sticky and shaggy.
Gently fold in the squeezed shredded zucchini, the diced green onion, and the shredded cheddar cheese. Fold just a few times until incorporated.
Spoon dollops of the dough onto the prepared baking sheet, leaving about 2 inches between them.
Bake for 15-20 minutes, or until the tops are golden brown and they are cooked through. A toothpick inserted should come out clean (cheese might be melty).
Let them cool on the baking sheet for 1-2 minutes before serving warm.

Notes

Tips for Success:
- Squeeze that Zucchini! Get out as much water as possible to prevent soggy biscuits.
- Keep Butter Cold: Cold butter melts in the oven, creating steam that gives lift and tenderness.
- Don't Overmix: Mix just until combined. A few lumps are fine.
- Use Cold Ingredients: Using cold milk and egg also helps keep the butter cold.
- Prep Ahead: Shred and squeeze zucchini or cube butter ahead of time. Do not make the full dough ahead as baking powder activates with wet ingredients.