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