Cheddar Zucchini Drop Biscuits

I feel obliged to forewarn you that if you’re hoping for leftovers, well, one can always hope. These zucchini drop biscuits bake up light and tender and require tremendous will power to eat just one.

We recently had my best friend and her two teenage sons over for dinner and I knew zucchini wasn’t anywhere on  the guys’ top 40 list of favorite veggies. In early summer they enjoy the zucchini I share with their mom who bakes up sweet bread loaded with walnuts or pecans, but they wouldn’t consider ingesting it as a savory side dish. By the time August rolls around they plead with me not to share any more zucchini and one mention or look at my garden deluge causes them to take on a green hue. That is, until they tasted these scrumptious morsels.

Update 1 year later (8/17/13):  Hey all,  yellow summer squash is an official family-approved substitute for zucchini in these drop biscuits. More accurately, it is a preferred substitute for zucchini and I’ve been advised to consider renaming my recipe “yellow squash drop biscuits.”  I have baked three batches within the last week and the winning drop biscuit combination is yellow squash paired with finely shredded Italian cheese blend. The cheese seemed to melt into the dough and add a new level of richness.  Yum!

Cheddar Zucchini Drop Biscuits

2 Cups all-purpose flour (I prefer to use 1 1/2 C white flour and 1/2 C Wheat Flour)
1 tablespoon baking powder
1/2 cut butter, cut into small pieces
1 Cup cheddar cheese, shredded (or any other cheese if you’re not a cheddar person)
1 bunch green onions, thinly sliced (if you don’t have any, replace with 2 Tbsp dried chives)
1 Cup grated zucchini or yellow squash
1 C 1% or skim milk


  1. Preheat oven to 400°F and coat a large baking sheet with cooking spray
  2. Combine flour and baking powder in a large bowl and cut in the butter using two knives to make coarse crumbs. (You could be modern and use a food processor but I prefer the old fashioned way.)
  3. Add the cheese, green onions or chives, and the zucchini.
  4. Stir in the milk to make a soft, sticky dough.
  5. Use a 1/4 cup measure to drop the biscuit portions onto the prepared baking sheet.
  6. Bake on middle rack for 18 to 20 minutes, or until edges are golden. Transfer biscuits to a rack to cool.


  1. […] whole wheat pastry is not going to last long.  I was hooked at first bite after baking a batch of these drop biscuits. The whole wheat pastry flour rendered the biscuits lighter, fluffier, and moister […]

Leave a Reply