“If you’re wondering what to do with all your zucchini… this recipe is the answer!”

These Zucchini Drop Biscuits are a fantastic way to incorporate fresh zucchini into a savory, cheesy, and incredibly tender biscuit. With a hint of garlic and a touch of spice, they’re perfect as a side for dinner, a unique addition to brunch, or a comforting snack.

Zucchini Drop Biscuits

Ingredients:

Instructions:

1. Preheat Oven & Prep Zucchini: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Line a mesh colander with a clean dish towel or a few layers of paper towels. Add the shredded zucchini to the colander, then generously sprinkle with salt to help draw out moisture. Toss the zucchini and let it sit for 15 minutes. After 15 minutes, gather the towel or paper towels around the zucchini and squeeze firmly to remove as much liquid as possible. This step is crucial for non-soggy biscuits.
2. Combine Dry Ingredients & Cut in Butter: While the zucchini is draining, add the flour, baking powder, 1 ½ teaspoons salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, and red pepper flakes to a large mixing bowl. Sift or whisk these dry ingredients together. Add the cold, cubed butter to the dry mixture. Use a fork or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.
3. Add Wet & Mix-ins: In a separate small bowl, lightly whisk the milk and egg together. Add this wet mixture to the dry ingredients along with the shredded cheddar cheese, diced green onion, and the well-drained shredded zucchini. Mix until just combined. Be careful not to overmix, as this can lead to tough biscuits.
4. Form & Bake: Scoop the dough onto the prepared baking sheet, spacing the biscuits about 2 inches apart. The dough should yield approximately 12 biscuits.
5. Bake: Bake for 24-26 minutes, or until the tops are golden brown and the biscuits are cooked through.
6. Serve: Remove from the oven and serve warm.