ADVERTISEMENT

Zucchini Drop Biscuits

Zucchini Drop Biscuits

by

ADVERTISEMENT

Zucchini Drop Biscuits: A Savory Twist on a Classic Comfort

If you’re looking for a delicious way to use up fresh zucchini, these Zucchini Drop Biscuits are the perfect recipe. Soft, fluffy, and packed with savory flavor, they’re incredibly easy to make and don’t require any rolling or cutting. Just mix, scoop, and bake!

These biscuits are a creative and wholesome twist on the traditional buttermilk biscuit—ideal for breakfast, brunch, dinner sides, or snacking. Whether your garden is overflowing with zucchini or you picked some up at the market, this recipe is a fantastic way to highlight one of summer’s most versatile vegetables.

🥒 Why You’ll Love Zucchini Drop Biscuits

  • Quick and easy: No kneading, no shaping—just drop them on the pan and bake.
  • Moist and flavorful: The zucchini adds moisture without overpowering the flavor.
  • Great use for garden zucchini: Perfect for summer when zucchini is abundant.
  • Customizable: Add cheese, herbs, or spices to match your taste.
  • Perfect for any meal: Serve with eggs, soups, salads, or grilled dishes.

🛒 Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder (optional, for extra flavor)
  • 6 tablespoons unsalted butter, cold and cubed
  • 1 cup grated zucchini (squeeze out excess moisture)
  • ½ cup shredded cheese (cheddar, parmesan, or your favorite – optional)
  • ¾ cup buttermilk (or milk with 1 tsp lemon juice or vinegar)

👩‍🍳 Instructions

Step 1: Prepare the Zucchini

  1. Grate 1 medium zucchini using a box grater.
  2. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step ensures your biscuits don’t turn out soggy.

Step 2: Mix the Dry Ingredients

  1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, pepper, and garlic powder (if using).

Step 3: Cut in the Butter

  1. Add the cold, cubed butter to the flour mixture.
  2. Use a pastry cutter, fork, or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.

Step 4: Add the Zucchini and Cheese

  1. Stir in the grated zucchini and shredded cheese (if using), tossing to coat them evenly with the flour mixture.

Step 5: Add the Buttermilk

  1. Pour in the buttermilk and stir gently until just combined. The dough should be thick and sticky—don’t overmix!

Step 6: Drop and Bake

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Using a spoon or ice cream scoop, drop mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  3. Optional: Brush the tops with melted butter for a golden finish.
  4. Bake for 15–18 minutes, or until the biscuits are golden brown on the edges and firm to the touch.