These Zucchini Drop Biscuits are tender, buttery, cheesy, and packed with finely shredded zucchini. Fresh zucchini adds moisture while cheddar gives the biscuits a rich savory flavor, with garlic and green onion adding extra depth. Because they are drop biscuits, there is no rolling or cutting—the dough is simply scooped onto a baking sheet and baked until golden.
Can This Zucchini Drop Biscuits Support Weight Loss Goals?
These biscuits can fit into a balanced eating pattern when enjoyed in moderation. Zucchini adds vegetables and some fiber, while eggs and cheese provide protein and fat that can make the biscuits more satisfying. Pairing one biscuit with lean protein and a large serving of vegetables can create a more balanced meal. Since the recipe contains flour, butter, and cheese, portion size is still important.
Does Zucchini Drop Biscuits Fit a highprotein Lifestyle?
Zucchini Drop Biscuits can complement a highprotein lifestyle, although they are not naturally a high-protein food. Eggs and cheddar contribute protein, while zucchini adds fiber and moisture. One biscuit provides approximately 6 grams of protein and 19 grams of net carbs. For a more protein-focused version, serve them alongside eggs, Greek yogurt, chicken, or another lean protein source.
Why This Recipe is Special
- No Rolling Required: Simply scoop the dough onto a baking sheet.
- Cheesy & Savory: Cheddar, garlic, and green onion give every bite plenty of flavor.
- Tender Texture: Fresh zucchini helps keep the biscuits moist.
- Vegetable-Packed: A simple way to incorporate zucchini into a comforting side dish.
- Quick Comfort Food: There is no yeast, rising, or complicated shaping involved.
My Personal Experience
- The zucchini keeps them wonderfully moist:
Properly drained zucchini adds moisture without making the dough soggy.
The finished biscuits stay tender while developing golden edges. - Cheddar gives them a rich savory flavor:
Melted cheese creates delicious pockets throughout the biscuits.
Sharp cheddar works especially well because a little goes a long way. - The drop method makes baking easy:
There is no need for a rolling pin or biscuit cutter.
Scooping the dough directly onto the baking sheet saves time and cleanup. - They pair beautifully with soup:
A warm biscuit is excellent alongside chicken soup, chili, or vegetable soup.
The cheesy flavor makes the combination especially comforting.
Perfect For
These biscuits are perfect for family dinners, weekend breakfasts, brunch, holiday meals, potlucks, soup nights, summer lunches, snacks, and meal-prep sides. They are especially useful when you have extra zucchini and want a savory recipe rather than another sweet zucchini bake.
Why You’ll Love This Recipe
- Easy one-bowl preparation:
Most of the ingredients can be combined in one large bowl.
There is no complicated dough-handling process. - Golden and cheesy:
The tops become beautifully golden while the cheese adds savory richness.
Serve them warm for the best texture. - A great zucchini recipe:
Finely shredded zucchini blends naturally into the biscuit dough.
It adds moisture without dominating the flavor. - No yeast needed:
Baking powder provides the lift needed for these quick biscuits.
That means there is no waiting for dough to rise. - Excellent side dish:
They complement soups, roasted meats, salads, and stews.
They can also be served on their own as a savory snack.
Common Mistakes to Avoid
- Not draining the zucchini — Excess water can make the dough too wet and prevent proper browning.
- Using warm butter — Cold butter helps create a more tender biscuit texture.
- Overmixing the dough — Stir only until the ingredients are combined to avoid dense biscuits.
- Crowding the baking sheet — Leave space between each dough mound so heat can circulate evenly.
Required Equipment
- Box grater — Quickly shreds zucchini into fine pieces.
- Clean kitchen towel — Makes squeezing excess moisture from zucchini easy.
- Large mixing bowl — Provides enough room to combine the dough without spilling.
- Pastry cutter or fork — Incorporates cold butter evenly into the flour.
- Baking sheet — Gives the drop biscuits enough space to brown properly.
- Cookie scoop — Creates evenly sized biscuits for consistent baking.
Storage Instructions
Allow the biscuits to cool completely before storing them in an airtight container. Keep them at room temperature for up to 2 days or refrigerate for up to 4 days.
For longer storage, wrap individual biscuits and place them in a freezer-safe container or bag. Freeze for up to 2 months.
Reheat refrigerated biscuits in a 350°F (175°C) oven for approximately 5–8 minutes. Frozen biscuits can be reheated for approximately 10–15 minutes until warmed through.
Recipe Details
Preparation Time: 15 minutes
Zucchini Draining Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 55 minutes
Servings: 12 biscuits
Best Season: Summer
Calories: Approximately 210 calories per biscuit
Ingredients
- 1 ½ cups shredded zucchini
- 2 ¼ cups all-purpose flour
- 2 tablespoons baking powder
- 1 ½ teaspoons salt, divided
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ¼ teaspoon red pepper flakes, optional
- â…“ cup cold unsalted butter, cubed
- 1 cup whole milk
- 1 large egg
- 1 ½ cups shredded cheddar cheese
- â…“ cup finely diced green onion
Ingredient note: The zucchini should be measured after squeezing out excess moisture. This step is particularly important because zucchini contains a lot of water.
Directions
- Preheat the oven:
Heat the oven to 400°F (200°C). Line a baking sheet with parchment paper. - Drain the zucchini:
Place shredded zucchini in a clean kitchen towel or several layers of paper towel. Sprinkle with approximately ½ teaspoon salt and toss gently. - Let it drain:
Allow the zucchini to sit for 15 minutes. Squeeze firmly to remove as much liquid as possible. The zucchini should feel moist but not dripping wet. - Mix the dry ingredients:
In a large bowl, whisk together flour, baking powder, remaining salt, black pepper, garlic powder, and red pepper flakes. - Add the cold butter:
Add the cubed cold butter. Use a pastry cutter or fork to work it into the flour until the mixture resembles coarse crumbs. - Add the zucchini and cheese:
Stir in the drained zucchini, shredded cheddar, and green onion until evenly distributed. - Prepare the wet ingredients:
In a separate bowl, whisk together milk and egg until smooth. - Combine the dough:
Pour the milk mixture into the flour mixture. Stir gently just until everything is combined. The dough should be thick, soft, and slightly sticky. - Form the biscuits:
Scoop approximately ¼ cup of dough for each biscuit and drop onto the prepared baking sheet. Leave about 2 inches between each one. - Bake:
Bake at 400°F (200°C) for 24–26 minutes, or until the tops are golden brown and the edges look lightly crisp. - Check the texture:
The tops should be golden and the centers should feel set. If the biscuits are browning too quickly, reduce the oven temperature slightly for the remaining baking time. - Cool briefly:
Let the biscuits rest on the baking sheet for approximately 5 minutes before transferring them to a wire rack. - Serve:
Serve warm with butter, soup, salad, eggs, or your favorite savory meal.
High-Protein Cooking Tip
For a more protein-focused meal, serve these biscuits with scrambled eggs, cottage cheese, Greek yogurt, grilled chicken, or another lean protein. Avoid simply increasing the cheese substantially, since that also increases calories and fat.
Nutrition Facts — Per Serving, Approximate
- Calories: 210
- Fat: 11 g
- Cholesterol: 40 mg
- Sodium: 500 mg
- Potassium: 130 mg
- Total Carbohydrates: 22 g
- Fiber: 3 g
- Net Carbs: 19 g
- Sugars: 2 g
- Protein: 6 g
- Calcium: 125 mg
Nutrition values are approximate and can vary depending on the cheese, milk, butter, and flour brands used.
Notes
- Storage: Refrigerate leftovers for up to 4 days.
- Freezing: Freeze individually wrapped biscuits for up to 2 months.
- Reheating: An oven or air fryer gives the best texture; microwave briefly if you prefer a softer biscuit.
- Allergy notes: Contains wheat, milk, and eggs.
- High-protein tip: Serve with eggs, cottage cheese, Greek yogurt, or lean meat for a more protein-rich meal.
- Lower-carb option: A suitable low-carb flour blend can replace some or all of the all-purpose flour, although texture may change.
- Flavor boost: Add fresh chives, Parmesan, smoked paprika, oregano, or extra garlic.
- Zucchini tip: Squeeze thoroughly after shredding; excess moisture is one of the biggest causes of heavy, wet biscuits.
Frequently Asked Questions
1. Do I have to peel the zucchini?
No, the zucchini can be shredded with the skin on.
2. Why do I need to squeeze the zucchini?
Removing excess moisture helps prevent wet dough and allows the biscuits to bake properly.
3. Can I use another cheese?
Yes, mozzarella, pepper jack, Parmesan, Asiago, or a similar cheese can be substituted.
4. Can I make smaller biscuits?
Yes, use a smaller scoop and reduce the baking time while watching for golden tops.
5. Can I freeze these biscuits?
Yes, baked biscuits can be frozen and reheated when needed.
6. Can I make them more protein-rich?
Yes, serve them with a protein-rich side or replace part of the milk with a suitable high-protein dairy ingredient.
