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.
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.