This recipe for Cheddar Zucchini Biscuits is one you will make over and over again. It’s a wonderful way to use all that summer zucchini. We love to cook with zucchini, and this is one of our favorites. This recipe comes together really quickly which is always an added plus.
Why This Recipe Works ❤️
This recipe works because the combination of shredded zucchini with shredded cheddar cheese is so good. Add in butter and seasonings, and you have a wonderful fluffy biscuit loaded with flavor.
These are simple drop biscuits and can be made quickly. They only cook for about 12-15 minutes, which is a big plus! The most time-consuming part of this entire recipe is shredding the zucchini. I don’t peel the zucchini, but I do want it drained well.
Key Ingredients Needed
Zucchini – We always have an abundance every year, so we love to make these biscuits. We don’t peel the zucchini, but we do make sure it is drained well. You can use a fork to press the moisture out of the zucchini.
Shredded Cheddar Cheese – We like to shred our own cheddar cheese; we feel the flavor is much better. You could also add other cheeses if you desire. Add what your family loves.
Chopped Green Onion – This adds so much flavor to the biscuits, but I know many people aren’t a fan of green onion and always ask if you can leave it out. You can if you are not a fan!
Buttermilk – We love to cook with buttermilk; it adds a certain amount of fat that gives biscuits a great taste and texture.
Garlic Powder and Thyme – This is an area you can throw in the herbs your family loves.
All-Purpose Flour – We make these with all-purpose flour and add baking powder and baking soda.
Substitutions or Swaps
- You can make this with yellow squash too.
- You can use evaporated milk or 2% milk. It may change the texture some, but it will work.
- You can use whatever cheese your family likes! Mozerella is wonderful too!
- Use any herbs your family likes; these drop biscuits are very versatile.
How to Make
These easy Cheddar Zucchini Biscuits only take about 15 minutes to prepare and only 15 minutes to bake. So this is a simple recipe and a great way to use zucchini.
Preheat oven to 425 degrees. You will only need a few things to make this, a bowl, your ingredients, and a baking sheet. Another reason to love this recipe, you don’t need every pan in the kitchen. Shred your zucchini and cheese.
Step One: In a mixing bowl, whisk together flour, salt, baking powder, baking soda, garlic powder, and thyme. Cut butter into small pieces and mix with flour until it resembles small peas.
Step Two: Add the green onion, shredded zucchini, and buttermilk and mix well with a spoon. Fold in the shredded cheese and mix.
Step Three: Spray a baking sheet with cooking spray. Drop the mixture by spoonfuls onto the baking sheet, or you can flour your hands and roll it into balls about the size of a walnut.
Step Four: Bake in preheated 450-degree oven for 12 to 15 minutes until brown on top. It makes about two dozen, depending on the size you make them.
You can always brush the tops of the biscuits with butter after you remove them from the oven to give them an even better taste. Drop biscuits are best made with a little more wetness. It’s common for people to add too much flour to a biscuit, and then they find them dry.
These biscuits are drop biscuits and won’t work being rolled out like a regular biscuit. These are so simple; drop biscuits are an easy way to make biscuits. The dough is also more wet than a regular biscuit.
What Goes Great With These Biscuits?
We typically make these biscuits in the summer since that is when we have so much zucchini. Even though these are biscuits and people always think breakfast, these go great with any meal.
Frequently Asked Questions
What is the difference between drop biscuits and regular biscuits:
Drop biscuits have more liquid added to the dough and can’t be kneaded like regular dough for biscuits. Drop biscuits also don’t rise as much as regular biscuits.
Why did my drop biscuits fall apart?
Drop biscuits will crumble if they don’t have enough liquid. Unlike regular biscuits, you do want this dough to more wet, and that will help them not to fall apart.
Storing these biscuits?
I store these biscuits in a zip-lock bag, and they will keep for a few days. They reheat well, too; just pop them in the microwave for about 10 seconds.
Here are some great tips on How to Freeze Biscuits!
This recipe makes about two dozen, depending on the size that you make the biscuits. You can easily double this recipe for a larger gathering.
If you are a zucchini fan and enjoy cooking with it as much as we do, you will definitely want to make these biscuits. I do make them every summer, and we always enjoy them, and I think you will too!
Love Biscuits? Try these ❤️
Cathead Biscuits – These are one of our most popular recipes, and we know why! They have been in our family for generations for a reason.
Sour Cream Biscuits – Great way to use sour cream and super easy to make! Add these to your recipe list.
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Cheddar Zucchini Biscuits
These Cheddar Zucchini biscuits are delicious and go great with any meal. We love them for breakfast with bacon and eggs, they are great with soup for lunch and go with anything you have for dinner.
Servings: 2 dozen
- 1 cup shredded zucchini unpeeled and drained
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon garlic powder
- 1/4 teaspoon thyme
- 8 tablespoons butter or 1 stick or 1/2 cup
- 1/4 cup chopped green onion
- 1 cup buttermilk
- 1 cup shredded cheddar cheese
In a mixing bowl whisk together flour, salt, baking powder, baking soda, garlic powder and thyme. Cut butter in small pieces and mix with flour until resembles small peas. Add the green onion, shredded zucchini and buttermilk and mix well with a spoon. Fold in the shredded cheese and mix.
Spray a baking sheet with cooking spray. Drop mixture by spoonfuls onto baking sheet or you can flour your hands and roll into balls about the size of a walnut. Bake in preheated 450 degree oven 12 to 15 minutes until brown on tops.
You can also use yellow squash in this recipe.
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