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    Zucchini Drop Biscuits

    Oct 1, 2019 · 17 Comments

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    Zucchini is such a versatile food. The ways of preparation and uses are almost endless. Side dishes, appetizers, desserts, quick bread and even in place of pasta and lasagna noodles! What other vegetables can do all of that? This recipe for Zucchini Drop Biscuits may be one you have yet to enjoy. Hope you love them as much as we do!

    Easy Zucchini Drop Biscuit Recipe

    These Zucchini Drop Biscuits are SO easy to make! Enjoy them as-is as a compliment to any meal. Or simply enjoy as a snack, side, alongside a salad as a vehicle for a sandwich or even as a part of a charcuterie/cheese board. Yum, cheese, fruits, meats, jams, and biscuits!  You can make these full-sized or as minis.

    Light with a delicate flavor these Zucchini Drop Biscuits are an easy one-bowl recipe. You can even change up the cheese as you wish. Mozzarella, cheddar, pepper jack, Parmesan, Asiago. They all work!

    Zucchini is enjoyed so often in the summer as a lighter side dish, however, come fall and winter I love using it in biscuits, savory loaves of bread, cheesy soups and more!

    Originally I was tinkering on making savory, cheesy zucchini bread. I had some extra dough and decided to make a few drop biscuits...I like it much better that way! So here it is! Part of the reason the ingredients are traditional to biscuits.

    How Do You Make Drop Biscuits?

    Making biscuits is easy! Grab your ingredients and a bowl in less than 10 minutes you'll be sliding them into the oven. In less than 30 start-to-finish, you'll be enjoying one (or two) warm and decadent Zucchini Biscuits. The trick is to ensure you get as much liquid from the shredded zucchini as you can before adding it to your mixing bowl after you make the dough, I find using an ice cream scoop to scoop up dough and plop it onto your parchment paper or silicone mat the most efficient and easiest way! You end up with perfect uniformly-sized biscuits every time.

    Shredding zucchini to make zucchini drop biscuits
        Use a cheese grater and shred zucchini (leave the skin on) and then squeeze or blot dry.

     

    Dough ready for Zucchini Drop Biscuits.
                                                          Dough ready for Zucchini Drop Biscuits.

     

    Use a cookie scoop to measure out the batter for Zucchini Drop Biscuits
                              Use a cookie scoop to measure out the batter for Zucchini Drop Biscuits.

    Do I Need To Use Yeast To Make Biscuits?

    No yeast is needed to make either these biscuits (or biscuits in general) or savory and sweet quick bread. Easy peasy just like quick bread!

    What Variations Can You Make To Zucchini Drop Biscuits?

    You can choose to make these biscuits as written or you can change them up as you like. Add in spicy cheese like Pepper Jack, use one variety or two. you can add in flecks of minced red pepper for a pop of color (fun for Christmas) and texture or minced jalapeno or red pepper (cayenne) for heat. Choose to use buttermilk in lieu of whole milk for a denser biscuit.

    Zucchini Drop Biscuits RecipeCan I freeze Homemade Biscuit Dough?

    Yes!! And it's a great idea! I mead fresh-baked biscuits whenever you want with no mess?? Y-E-S!!  Make your biscuit dough and then on a parchment-lined baking sheet, portion it out. Pop it (covered) in your freezer for a few hours. Once frozen, simply portion out groups of 2, 4 or 6 in freezer bags or freezer-safe containers. When ready to enjoy, allow biscuits to sit on the counter for 15 minutes and then bake according to the recipe used. Typically baking them up from the freezer takes an additional 5 minutes or so.

    Can I Freeze Biscuits?

    Yes, once biscuits are completely cooled, store in airtight freezer bags or freezer-safe containers. When ready to enjoy, that and pop in the oven to warm them up.

    Hot from the oven with a smear of butter, these biscuits will make anyone happy whether they are a zucchini lover or not!

    Zucchini Drop Biscuits. Warm cheesy goodness!

    If Zucchini is a vegetable you enjoy or a vegetable you'd like to explore further in recipes, check out a few of my favorite zucchini recipes below or click on this link for all of my zucchini recipes:

     

    Breakfast Sausage, Pepper, Onion, Tomato and Cheese Stuffed Zucchini THIS is unbelievably delicious for breakfast, lunch or dinner!
    Breakfast Sausage Stuffed Zucchini THIS is unbelievably delicious and a healthier option for breakfast, lunch or dinner!

     

    These Cheesy Zucchini Cakes are different and delicious! Plus they are low carb and keto friendly!
    These Cheesy Zucchini Cakes are different and delicious! Plus they are low carb and keto-friendly!

     

    Zucchini Pizza Bites
                                                    Zucchini Pizza Bites an easy and healthy snack that even the kids will enjoy!

    I hope you enjoy the biscuits and the other zucchini recipes! Tag me if you make one of them on Instagram @soufflebombay.

    Easy Zucchini Drop Biscuit Recipe
    Print Recipe
    4 from 4 votes

    Zucchini Drop Biscuits

    These Zucchini Drop Biscuits are easy to make and they are warm cheesy deliciousness. You can also make ahead and freeze for warm biscuits any time with no fuss!
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Bread
    Cuisine: American
    Servings: 10
    Calories: 224kcal
    Author: Colleen Kennedy

    Ingredients

    • 1 ¼ cups shredded zucchini or a heaping cup full
    • 2 cups flour
    • 1 TBS baking powder
    • 1 teaspoon salt
    • ¼ teaspoon black pepper or more to taste
    • ½ teaspoon garlic powder
    • A few dashes of red pepper optional
    • ¼ cup butter cut into small cubes
    • 1 cup whole milk
    • 1 egg
    • 1 ½ cups shredded cheese can use a cheddar blend, Parmesan, Mozzarella or a combination of cheeses
    • ¼ cup sliced scallions
    • Optional: Garlic Butter topping garlic paste or powder mixed with 3 TBS melted butter

    Instructions

    • Shred your zucchini using a cheese grater or box grater. Leave the skin on. (wash zucchini first).
    • Place shredded zucchini in a colander set over a few paper towels, season it with salt and allow it to sit and drain a bit (15 minutes). Press down on the zucchini with clean paper towels, helping to both squeeze-out liquid and blot liquid. You want to get as much liquid out as you can.
    • The more liquid you get out, the lighter your biscuits will be.
    • While zucchini sits, in a mixing bowl, combine flour, baking powder,
    • Cut in your butter cubes with a pastry cutter or your fingers, you just want butter worked in a bit to the dry ingredients and crumbly.
    • Whisk your egg into your milk and add in along with cheese, scallions and zucchini.
    • Mix just until incorporated.
    • Line a baking sheet with parchment paper.
    • Use an ice cream scoop to scoop and form the dough. Spacing it 2 inches apart. If you don't have an ice cream scoop, measure out ¼ cup portions of the dough.
    • Bake in a preheated 400-degree oven for 20 minutes or until cooked through and the tops just begin to turn golden (if you want them browner just leave them in a little longer).
    • If you want to bush the tops with a little garlic butter, combine 3 TBS melted butter with either 1 TBS garlic paste or ½ teaspoon of garlic powder. With 3-5 minutes to go on baking, quickly pull biscuits out and liberally brush the tops. Place back in the oven to finish baking.
    • Serve warm & enjoy!

    Nutrition

    Calories: 224kcal | Carbohydrates: 22g | Protein: 9g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 48mg | Sodium: 392mg | Fiber: 1g | Sugar: 2g

     

     

     

     

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    Comments

    1. Charlene says

      August 02, 2020 at 7:24 pm

      3 stars
      My muffins turned out flat. I followed the recipe to a t, but I DID double it! I don’t know what went wrong. I was sure to drain the zucchini well.

      Reply
      • Colleen says

        August 05, 2020 at 5:53 pm

        Hmmm, hard to say, Maybe you did not get enough liquid out from the zucchini? You did add baking powder correct? You made these as muffins vs biscuits?

        Reply
    2. Angela says

      August 18, 2020 at 1:17 pm

      3 stars
      Tasted great, but mine also came out very flat, even after taking great care to get as much water out of the zucchini as possible.

      Reply
      • Colleen says

        August 24, 2020 at 4:08 pm

        Hmmm, I would say add more baking powder, it may have something to do with altitude or moisture in the air. Last time I made them (a week ago) the first few were a little flat, so I added another tsp of baking soda and the rest were perfect.

        Reply
    3. Tanvi says

      March 31, 2021 at 12:50 am

      We are vegetarian- any other alternative to egg ?

      Would curd/buttermilk do ?

      Reply
      • Colleen says

        March 31, 2021 at 2:00 pm

        Hi, I am not positive since I don't bake that way however maybe adding some vegan butter or applesauce as a binder would work?

        Reply
    4. Amy says

      July 26, 2021 at 9:53 pm

      5 stars
      We loved these. My 7 year old gobbled his up. I used Kamut flour and omitted the scallions. They turned out perfectly! Definitely need the garlic butter on top. I used a 1.5T scoop and did two scoops per biscuit and I got 15 biscuits total.

      Reply
      • Colleen says

        July 27, 2021 at 9:42 am

        Fantastic to hear! So glad your little one enjoyed them as well! And yes, the garlic bitter is yummmmm!

        Reply
    5. Rhonda says

      August 06, 2021 at 2:43 pm

      Can frozen zucchini be used as long as all water is drained?

      Reply
      • Colleen says

        August 09, 2021 at 1:33 pm

        I have not tried any zucchini recipe with frozen zucchini however if thawed and water pressed out, it should be just fine. Let me know how it goes 🙂

        Reply
        • Patty says

          August 20, 2022 at 3:34 pm

          I thawed my zucchini and followed directions and mine turned out great

          Reply
          • Colleen says

            August 25, 2022 at 9:30 am

            Fantastic, so your zucchini had been previously frozen?

            Reply
    6. Carol says

      August 15, 2021 at 11:10 am

      Absolutely delicious. Just made a batch. I’ll be making them again

      Reply
      • Colleen says

        August 16, 2021 at 8:03 pm

        Fantastic! Thanks Carol!

        Reply
    7. Patty says

      August 20, 2022 at 3:36 pm

      Mine turned out great !

      Reply
    8. Alaya says

      August 23, 2022 at 4:34 am

      5 stars
      I found this recipe through a Pinterest pin and I'm so glad I did! These biscuits are absolutely amazing, thanks for sharing the recipe!

      Reply
      • Colleen says

        August 24, 2022 at 9:50 am

        Thank Alaya! I just made the Monday! My family LOVES these as well!

        Reply

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