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Zucchini & Cheese Drop Biscuits

These colorful little drop biscuits are very easy to put together and yet are packed full of flavor. I serve them warm out of the oven. —Keith Mesch, Mt. Healthy, Ohio
  • Total Time
    Prep: 25 min. + standing Bake: 25 min.
  • Makes
    1 dozen


  • 3/4 cup shredded zucchini
  • 1-1/4 teaspoons salt, divided
  • 2-1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 cup cold butter, cubed
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup shredded part-skim mozzarella cheese
  • 1/4 cup shredded Parmesan cheese
  • 2 tablespoons finely chopped oil-packed sun-dried tomatoes, patted dry
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 1 cup 2% milk


  • Preheat oven to 425°. Place zucchini in a colander over a plate; sprinkle with 1/4 teaspoon salt and toss. Let stand 10 minutes. Rinse and drain well. Squeeze zucchini to remove excess liquid. Pat dry.
  • In a large bowl, whisk flour, baking powder and remaining salt. Cut in butter until mixture resembles coarse crumbs. Stir in zucchini, cheeses, tomatoes and basil. Add milk; stir just until moistened.
  • Drop by scant 1/3 cupfuls into a greased 13x9-in. baking pan. Bake until golden brown, 22-26 minutes. Serve warm.
Nutrition Facts
1 biscuit: 205 calories, 11g fat (7g saturated fat), 29mg cholesterol, 482mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 6g protein.
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  • suefalk
    Nov 9, 2020

    Amazing! Definitely serve straight from the oven. I did add a sprinkle of shredded cheddar to tops before baking. Gluten Free bakers: I use Bob’s Red Mill 1 to 1 Baking Flour in place of all-purpose flour. Fantastic!

  • dublinlab
    Apr 19, 2019

    Excellent ! I put everything but the zucchini and milk together ahead of time and set the bowl in a cool place. It took a minute to throw it all together when l was ready. They looked beautiful and they were excellent cold the following day. I will make these again. Janet VFE

  • acarpenter407
    Aug 13, 2016

    These are fabulous! I tasted them right after I made them, then ate 4 of them. I'll be making these a lot!

  • Chemmagic
    Nov 4, 2015

    I have made these biscuits multiple times for a variety of occasions. Each time they are received very well. They are a part of breakfasts buffet and with soups. I make them smaller than the recipe calls for, so the recipe makes closer to 2 dozen or more. I recommend these whole heartedly.

  • ireneone
    Aug 18, 2015

    love these they are so moist and tasty.

  • dylan's mama
    Mar 16, 2015

    I absolutely love these biscuits! They are delicious served with Creamy White Chili. Perfection on a plate.

  • Abbey_Shelton
    Oct 7, 2014

    Great biscuits.

  • toolbarsco
    Apr 11, 2014

    These are delightful---something different for a change. I brought them to a function and everyone wanted the recipe. They are at their best fresh out of the oven but still good the next day.