Description
Delicious and moist Zucchini Cheddar Drop Biscuits made with shredded zucchini, sharp cheddar cheese, and buttermilk. These easy-to-make drop biscuits are perfect for a savory snack or accompaniment to any meal, featuring a tender crumb and a flavorful cheesy herb butter finish.
Ingredients
Vegetables & Herbs
- 2 large zucchini, shredded (approximately ½ cup)
- 1 Tablespoon coarse salt
- ⅓ cup fresh parsley, chopped
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
Dairy & Fats
- ½ cup unsalted butter, cold and cubed
- 1 cup cheddar cheese, shredded
- ¾ cup buttermilk, room temperature
- ¼ cup unsalted butter, melted (for brushing)
Instructions
- Prepare the zucchini: Shred the zucchini and spread it out on a cutting board or cookie sheet. Sprinkle with the coarse salt and let it sit for 30 minutes to draw out excess moisture.
- Drain the zucchini: Rub off the salt from the zucchini, then squeeze out all the water thoroughly. Drain the shredded zucchini on paper towels while you prepare the dough.
- Preheat the oven: Set your oven to 400°F (205°C). Grease two cookie sheets and set them aside for baking.
- Mix dry ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, and baking soda. Stir together until evenly distributed.
- Cut in the butter: Using a pastry cutter or large fork, cut the cold, cubed unsalted butter into the dry ingredients until the mixture resembles coarse crumbs.
- Add cheese and zucchini: Stir in the shredded cheddar cheese and the well-drained zucchini until evenly incorporated into the flour mixture.
- Add buttermilk: Pour in the room temperature buttermilk and stir the mixture gently until no dry spots remain and the dough comes together.
- Shape the biscuits: Use a cookie scoop to drop heaping 2-tablespoon-sized portions of dough onto the prepared cookie sheets, spacing them evenly.
- Brush with melted butter and bake: Lightly brush the tops of the biscuits with melted butter. Bake in the preheated oven for about 10 minutes or until they turn golden brown on top.
- Add parsley butter: Mix the chopped fresh parsley into the remaining melted butter. When the biscuits are warm from the oven, brush them with the parsley butter. For extra flavor, apply two coats of the butter.
- Serve: Allow the biscuits to cool slightly, then serve warm and enjoy their cheesy, tender goodness.
Notes
- Ensure the zucchini is well-drained to prevent soggy biscuits.
- You can substitute sharp cheddar with your favorite cheese for different flavor profiles.
- These biscuits are best enjoyed fresh but can be reheated in a warm oven.
- Use cold butter to achieve flaky biscuit texture.
- Buttermilk at room temperature helps with even mixing and better rise.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
