A delicious alternative to Cheddar Bay Biscuits, these Zucchini Cheddar Biscuits are light, fluffy, buttery and everything a good drop biscuit should be!
Cheddar Zucchini Biscuits Recipe
In my opinion, almost any meal can benefit from having a side of bread or biscuits. Who doesn’t love the sight of a bread or biscuit basket at the dinner table?!
I’ve done my fair share of experimenting with different biscuit recipes to keep things interesting (I’ve shared some of my favorite recipes below) and today’s Cheddar Zucchini biscuit recipe is one of those experiments that went wonderfully, wonderfully well.
Inspired by my favorite homemade Cheddar Bay Biscuits, I was curious if I could add grated zucchini to a biscuit recipe to impart that same tender, moist texture that it lends to zucchini bread. The result is a light, fluffy and tender biscuit that is wonderfully buttery, cheesy and a bit salty.
These biscuits skip the heavy garlic punch that Cheddar Bay biscuits are known for so it’s a better option if you’re already having a meal with lot of garlic – or if the garlic would be too stark of a contrast with the main meal.
The biggest tip for making these zucchini biscuits is to ensure that you drain out the excess water from the zucchini. This ensures the biscuits become light, tender and crispy on the outside. (If you forget to do this, be sure to reduce the buttermilk by a few tablespoons to offset the additional moisture.)
How to store zucchini biscuits: These biscuits can be stored at room temperature for 3-4 days or frozen for up to 2 months. (This set of freezer containers is a crazy bargain.)
Zucchini Biscuits Ingredients
- Shredded Zucchini
- Coarse Salt
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Cold Butter, cubed
- Shredded Cheddar Cheese
- Buttermilk, room temperature <– I always have this powdered buttermilk in my fridge to make instant buttermilk whenever I need it.
- Butter, melted
- Fresh Parsley, chopped
Scroll down to the printable recipe card for full measurements.
Tip: make this recipe your own by adding in your favorite seasonings. Garlic, onion, curry powders, etc would all be delicious additions.
Kitchen Tools You May Find Helpful
- Measuring Cups and Spoons
- Cookie Sheet
- Mixing Bowl
- Pastry Cutter or Large Fork
- Cookie Scoop
- Pastry brush <– I like these because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty.
How to Make Zucchini Biscuits
Shred the zucchini and spread on a cutting board or cookie sheet.
Sprinkle on the salt and let sit for 1/2 hour.
Rub off the salt and then squeeze all water out from the zucchini. Drain on paper towels as you prepare the dough.
Preheat oven to 400F
Grease 2 cookie sheets and set aside.
In a large bowl, combine the flour, baking powder and baking soda.
Cut in the cold butter using a pastry cutter or large fork.
Stir in the cheddar cheese and zucchini.
Pour in the buttermilk and stir until no dry spots remain.
Use a cookie scoop to portion out 2 Tablepoon-sized drop biscuits onto the prepared cookie sheets.
Brush with a bit of melted butter and bake for 10 minutes, until golden brown.
Stir the parsley into the remaining butter and brush on the warm biscuits. You may want to do two coats.
Grab your free printable recipe card for our cheddar zucchini biscuits recipe:
- 2 Shredded Zucchini, approximately 1/2 cup
- 1 Tablespoon Coarse Salt
- 2 cups All-Purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1/2 cup Cold Butter, cubed
- 1 cup Shredded Cheddar Cheese
- 3/4 cups Buttermilk, room temperature
- 1/4 cup Butter, melted
- 1/3 cup Fresh Parsley, chopped
- Shred the zucchini and spread on a cutting board or cookie sheet.
- Sprinkle on the salt and let sit for 1/2 hour.
- Rub off the salt and then squeeze all water out from the zucchini. Drain on paper towels as you prepare the dough.
- Preheat oven to 400F
- Grease 2 cookie sheets and set aside.
- In a large bowl, combine the flour, baking powder and baking soda.
- Cut in the cold butter using a pastry cutter or large fork.
- Stir in the cheddar cheese and zucchini.
- Pour in the buttermilk and stir until no dry spots remain.
- Use a cookie scoop to portion out 2 Tablepoon-sized drop biscuits onto the prepared cookie sheets.
- Brush with a bit of melted butter and bake for 10 minutes, until golden brown.
- Stir the parsley into the remaining butter and brush on the warm biscuits. You may want to do two coats.
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Amount Per Serving: Calories: 224Total Fat: 15gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 40mgSodium: 898mgCarbohydrates: 17gFiber: 1gSugar: 1gProtein: 5g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves these easy zucchini drop biscuits as much as mine does!
For more beautiful breads, check out our full bread recipe collection here:
For more scrumptious side dishes, check out our full side dish recipe collection here: