Zucchini Drop Biscuits

Yields: 12 biscuits
Cook Time: 20-25 mins

These savory zucchini drop biscuits are incredibly easy to make and packed with flavor! Golden-brown, fluffy, and loaded with cheddar cheese and green onions, they’re perfect for using up garden zucchini. The zucchini adds amazing moisture while keeping the flavor subtle and delicious.

Zucchini Drop Biscuits

Fluffy, cheesy, and savory drop biscuits made with shredded zucchini, cheddar cheese, and green onions. Perfect for using up summer zucchini and serving warm with butter.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Bread, Side Dish, Snack

Cuisine American

Servings 12 biscuits

Equipment

• Baking sheet
• Mixing bowls
• Box grater
• Parchment paper
• Whisk
• Oven
• Kitchen Towel

Ingredients

  

• 1.5 cups shredded zucchini squeezed to remove excess moisture
• 2 cups all-purpose flour
• 2 tbsp baking powder
• 1 tsp garlic powder
• 0.33 cup cold butter cubed
• 1 cup milk
• 1 large egg
• 0.33 cup diced green onion
• 1.5 cups shredded cheddar cheese
• salt and pepper to taste
• red pepper flakes optional, to taste

Instructions

 

• Preheat oven to 400°F. Line a baking sheet with parchment paper.
• Place shredded zucchini in a kitchen towel, sprinkle with salt, and squeeze out excess moisture thoroughly.
• In a large bowl, combine flour, baking powder, salt, black pepper, red pepper flakes (if using), and garlic powder.
• Cut cold butter into dry ingredients until mixture resembles coarse crumbs.
• In a separate bowl, whisk together egg and milk.
• Add egg mixture to flour mixture, then fold in cheddar cheese, drained zucchini, and green onion. Mix just until combined.
• Drop spoonfuls of dough onto prepared baking sheet, spacing about 2 inches apart.
• Bake for 20-25 minutes until golden brown and a toothpick inserted in center comes out clean.
• Cool on wire rack for 5 minutes before serving.

Notes

Use cold butter for a flaky texture. Do not overmix the dough. For best results, serve warm with extra butter or honey.

Keyword Cheddar, Drop Biscuits, Savory, Zucchini

Ingredients

• 1½ cups shredded zucchini
• 2 cups all-purpose flour
• 2 tbsp baking powder
• 1 tsp garlic powder
• ⅓ cup cold butter, cubed
• 1 cup milk
• 1 large egg
• ⅓ cup diced green onion
• 1½ cups shredded cheddar cheese
• Salt and pepper to taste
• Red pepper flakes to taste (optional)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Place shredded zucchini in a kitchen towel, sprinkle with salt, and squeeze out excess moisture thoroughly.
3. In a large bowl, combine flour, baking powder, salt, black pepper, red pepper flakes (if using), and garlic powder.
4. Cut cold butter into dry ingredients until mixture resembles coarse crumbs.
5. In a separate bowl, whisk together egg and milk.
6. Add egg mixture to flour mixture, then fold in cheddar cheese, drained zucchini, and green onion. Mix just until combined.
7. Drop spoonfuls of dough onto prepared baking sheet, spacing about 2 inches apart.
8. Bake for 20-25 minutes until golden brown and a toothpick inserted in center comes out clean.
9. Cool on wire rack for 5 minutes before serving.

Why You’ll Love These Biscuits

• Perfect for excess zucchini – great way to use up garden surplus
• Super easy – no rolling or cutting required
• Incredibly moist – zucchini keeps them tender
• Loaded with flavor – cheddar cheese, green onions, and garlic powder
• Versatile – perfect for breakfast, dinner sides, or snacks

Pro Tips

• Remove moisture thoroughly – this prevents soggy biscuits
• Don’t overmix – stir just until ingredients come together
• Use cold butter – creates flakier texture
• Serve warm – best enjoyed fresh from the oven with butter

Perfect as a side dish, breakfast base, or anytime you need to use up zucchini!