Fluffy Cheesy Zucchini Drop Biscuits Recipe: Homemade Goodness

Whipping up some delightful cheesy zucchini drop biscuits can transform an ordinary meal into something spectacular.

Fluffy clouds of savory goodness await your culinary adventure.

Cheese lovers will appreciate this simple yet mouthwatering creation.

Zucchini adds unexpected moisture and subtle green charm to these rustic biscuits.

Home cooks can easily master this recipe with minimal kitchen skills.

Each golden-brown morsel promises a delectable blend of sharp cheddar and garden-fresh vegetables.

Let’s roll up our sleeves and make something delicious that will surely impress everyone at the table.

Cheesy Zucchini Biscuits That Hit the Spot

• Effortless Preparation: Whip up these zucchini biscuits with minimal kitchen skills, making them perfect for beginner bakers who want to impress without stress.
• Sneaky Veggie Boost: Packed with grated zucchini, these cheesy biscuits offer a delicious way to add vegetables to your meal without sacrificing flavor or texture.
• Versatile Side Dish: Complement any main course from hearty soups to grilled meats, making these biscuits a go-to addition for multiple meal types and gatherings.
• Quick Comfort Food: Enjoy warm, cheesy goodness straight from the oven in under 30 minutes, satisfying sudden cravings with minimal effort and maximum taste.

Cheesy Zucchini Drop Biscuits Essentials

• Zucchini: Fresh vegetable that adds moisture and green color to the biscuits.
• Flour: Base ingredient that provides structure for the biscuits.
• Butter: Adds rich flavor and creates flaky texture.

• Cheddar Cheese, Mozzarella Cheese, Parmesan Cheese: Blend of cheeses that provide rich, tangy flavor and melty texture.

• Salt, Baking Powder: Essential for rising and seasoning the biscuits.
• Sun-Dried Tomatoes, Basil: Add Mediterranean-inspired flavor and color.
• Milk: Helps bind the ingredients and create a smooth dough consistency.

Zucchini Drop Biscuits with Cheese – Baking Steps

Step 1: Fire Up The Oven

Crank the oven to a toasty 425°F (220°C) and get ready for some baking magic.

Step 2: Prep The Zucchini

• Zucchini
• Salt

Grate the zucchini and sprinkle with salt. Let it sit for 10 minutes, then squeeze out all the extra liquid like you’re wringing out a wet towel.

Step 3: Craft The Dry Mix

• Flour
• Salt
• Baking powder

Dump flour, salt, and baking powder into a big mixing bowl. Chop up cold butter and work it into the dry ingredients until the mixture looks like rough, crumbly sand.

Step 4: Add Flavor Boosters

• Cheddar cheese
• Mozzarella cheese
• Parmesan cheese
• Sun-dried tomatoes
• Fresh basil

Toss in the cheeses, sun-dried tomatoes, and basil. Give everything a good mix to distribute the flavor bombs.

Step 5: Bring The Dough Together

Slowly pour in milk and stir until the mixture just comes together. Don’t overmix – you want these biscuits tender and light.

Step 6: Shape The Biscuits

Grab a spoon and dollop the dough onto a baking sheet lined with parchment paper. Keep them rustic and uneven for that homemade charm.

Step 7: Bake To Golden Perfection

Slide the baking sheet into the oven and bake for 15-18 minutes.

Smart Moves for Zucchini Biscuits

• Drain Zucchini Thoroughly: Squeeze out as much liquid as possible from the grated zucchini to prevent soggy biscuits and ensure a crisp texture.
• Choose Fresh Cheese: Use high-quality, freshly grated cheeses for maximum flavor and melting potential in the biscuits.
• Gentle Mixing Technique: Stir the dough minimally to keep the biscuits tender and prevent overworking the gluten.
• Size Matters: Use a consistent spoon size when dropping dough to ensure even baking and uniform biscuit shape.
• Room Temperature Ingredients: Allow milk and butter to sit at room temperature for better ingredient integration and smoother dough consistency.

Cheesy Zucchini Drop Biscuits: Save Them Soft

• Store cooled biscuits in an airtight container for up to 3-4 days. Place parchment paper between layers to prevent sticking.
• Wrap individually in plastic wrap, then place in freezer bag. Freeze for up to 2 months. Label with date for easy tracking.
• Warm at 350°F for 5-7 minutes until heated through. Wrap in foil to prevent drying out and maintain moisture.
• Reheat for 15-20 seconds. Add a damp paper towel on top to keep biscuits soft and prevent them from becoming tough.

Zucchini Biscuits What Goes With

• Pair with Crisp Salad: Create a light mixed green salad with tangy vinaigrette to balance the rich, cheesy biscuits. The fresh salad cuts through the biscuits' dense texture and provides a refreshing contrast.
• Wine Complement: Select a crisp white wine like Sauvignon Blanc or Pinot Grigio. These wines offer bright acidity that perfectly matches the zucchini and cheese flavors, enhancing the overall dining experience.
• Protein Partner: Serve alongside grilled chicken or roasted turkey breast. The lean protein complements the biscuits' indulgent cheese profile, creating a satisfying and well-rounded meal that feels both comforting and sophisticated.
• Soup Sidekick: Add a light tomato or vegetable soup as a companion. The liquid element softens the biscuits while providing additional depth to the meal, making each bite more enjoyable and creating a complete dining experience.

Biscuit Cheesy Style Variations

• Gluten-Free Herb Biscuits: Replace wheat flour with gluten-free all-purpose flour blend and add extra herbs like rosemary for enhanced flavor.
• Vegan Zucchini Cheese Biscuits: Substitute dairy cheese with nutritional yeast and plant-based butter, using almond milk as the liquid base.
• Low-Carb Cauliflower Biscuits: Swap flour with riced cauliflower and almond flour, reducing carbohydrate content while maintaining similar texture.
• Dairy-Free Vegetable Biscuits: Use coconut oil instead of butter and remove cheese, adding extra vegetables like spinach or bell peppers for moisture and nutrition.

FAQs

• How do I prevent my biscuits from being too wet?

Squeeze out as much moisture from the grated zucchini as possible using a clean kitchen towel or cheesecloth. This prevents soggy biscuits and ensures a crisp texture.

• Can I use different types of cheese?

Absolutely! You can swap out the cheeses based on what you have. Monterey Jack, gouda, or Swiss work well as alternatives to the cheddar and mozzarella mix.

• What if my butter isn't cold?

Cold butter is crucial for creating flaky biscuits. If your butter is room temperature, place it in the freezer for 10-15 minutes before cutting it into the flour mixture.

• Is it okay if the dough looks slightly lumpy?

Yes, lumpy dough is actually good for biscuits. Overmixing can make them tough, so stop stirring once the ingredients are just combined.

Cheesy Zucchini Drop Biscuits Recipe

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4.7 from 17 reviews

• Total Time: 45 minutes
• Yield: 12 1x

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Description

Cheesy zucchini drop biscuits bring Southern comfort to your table with rustic charm. Packed with sharp cheddar and garden-fresh zucchini, these golden, crumbly morsels promise a delightful twist on classic bread you’ll crave again and again.

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Ingredients

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Main Ingredients:

• 2.5 cups flour
• 1 cup milk (2% fat content)
• 0.75 cup grated zucchini

Cheese Ingredients:

• 0.5 cup grated cheddar cheese
• 0.25 cup grated mozzarella cheese
• 0.25 cup grated Parmesan cheese

Additional Ingredients:

• 0.5 cup cubed cold butter
• 1 tablespoon baking powder
• 2 tablespoons chopped sun-dried tomatoes (oil-packed)
• 2 tablespoons chopped fresh basil (or 2 teaspoons dried basil)
• 1.25 teaspoons salt, divided

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Instructions

1. Prepare a clean kitchen towel and grate the zucchini, sprinkling salt over the shredded vegetable to draw out excess moisture.
2. After 10 minutes, firmly press the zucchini with the towel, removing as much liquid as possible to ensure crisp biscuits.
3. Combine the dry ingredients in a spacious mixing bowl, creating a light flour base for the biscuits.
4. Using a pastry cutter or cold fingers, integrate the chilled butter into the flour mixture until it resembles rough, pebble-like crumbs.
5. Incorporate the trio of cheeses – sharp cheddar, melty mozzarella, and nutty Parmesan – along with tangy sun-dried tomatoes and fragrant basil into the flour blend.
6. Slowly introduce cold milk to the mixture, gently folding until the dough just comes together without overmixing.
7. Preheat the oven to 425°F and line a baking sheet with parchment paper.
8. Scoop generous spoonfuls of the rustic dough onto the prepared baking sheet, allowing space between each biscuit.
9. Bake the zucchini biscuits for 15-18 minutes, watching for a golden-brown exterior and a crisp, appetizing finish.

Notes

• Squeeze zucchini thoroughly to prevent soggy biscuits, ensuring a crisp and light texture by removing maximum moisture before mixing.
• Use room temperature milk for smoother dough consistency and even baking, helping the biscuits rise more uniformly.
• Grate cheese fresh for superior melting quality and more intense flavor compared to pre-shredded packaged varieties.
• Experiment with gluten-free flour blend for a celiac-friendly version, maintaining similar texture and rich cheesy taste.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snacks, Appetizer
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 190
• Sugar: 1 g
• Sodium: 250 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 30 mg