Three Cheese Zucchini Drop Biscuits

By Maria Lichty

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Three Cheese Zucchini Drop Biscuits-these easy cheesy zucchini biscuits go great with any meal! 

Three Cheese Zucchini Drop Biscuits Recipe

Are you wondering what to do with that big zucchini on your counter? Wonder no more! I am here to save the day! I said that in my best superhero voice:) Pick up that zucchini and make Three Cheese Zucchini Drop Biscuits.

Also, be sure to check out all my Favorite Zucchini Recipes for more ideas!

Three Cheese Zucchini Drop Biscuits Recipe

I usually go the sweet route when I bake with zucchini-cookies, brownies, cake, or bread, but this time I was feeling savory. I love a good biscuit and these cheesy zucchini biscuits are melt in your mouth good!

Three Cheese Zucchini Drop Biscuits Recipe

The biscuits are super easy to make because they are drop biscuits. You don’t have to roll out the dough or cut the biscuits, you just spoon them onto the baking sheet. They only take 12 minutes tops to bake too! And the cheese, oh the cheese! I used three kinds of cheese-cheddar, asiago, and parmesan. The triple threat of cheese with the zucchini inside a buttery biscuit-a real winner!

Put your zucchini to good use and make these easy Three Cheese Zucchini Drop Biscuits. They are so good right out of the oven and they go great with any meal!

Three Cheese Zucchini Drop Biscuits Recipe

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Three Cheese Zucchini Drop Biscuits

Put your summer zucchini to good use and make these easy cheesy drop biscuits!
5 from 5 votes



  • 1. Preheat the oven to 450 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat and set aside.
  • 2. In a large bowl, whisk together flour, baking powder, sugar, baking soda, and salt. Mix in cold butter with your fingertips until mixture resembles coarse meal. Stir in Cheddar cheese, Asiago cheese, and Parmesan cheese. Squeeze the grated zucchini in a paper towel to remove excess moisture. Stir into the mix. Add buttermilk and stir with a spatula until just combined.
  • 3. Drop biscuit dough onto prepared baking sheet, about ¼ cup per biscuit. Brush biscuits with melted butter. Bake for 10-12 minutes or until biscuits are set and slightly golden brown. Remove from oven and serve warm.
  • Note-you can use your favorite cheese. I like the combination of Cheddar, Asiago, and Parmesan, but feel free to mix it up!

Have you tried this recipe?

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Disclosure: This post is in partnership with the Dairy Council of Utah, but all of our opinions are our own. ”For more dairy & nutrition information visit: and to get to know more about your local dairy farmers visit”

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. I’ve got a couple of zucchini left after a huge BBQ afternoon I hosted – now that’s what’s going to happen to them

  2. I am loving this savory zucchini biscuit and all that cheese! What a great idea 🙂

  3. I made these zucchini drop biscuits and shocked my husband–I think he finally decided I CAN cook!!! they are scrumptious, and I will be making these for quite some time. I also made the chocolate zucchini brownies, and wow, they are so moist and chocolatey that they are a wonderful substitute for those other brownies–you know, the ones WITHout veggies!!!

    I’m going to look through your other zucchini recipes and give some more a try. Thank you for sharing your gift!

  4. Well you did it again! I made these last night for the family and they were a huge hit. Only had cheddar on hand and they were fantastic. These come in second to the Cilantro garlic biscuits. Thanks!

  5. You are right.
    I really have a lot of zucchini that I always think what to do with. This is a good idea to bake it with cheese flavors.
    It’s a useful recipe. Thank you.

  6. 5 stars
    AMAZING!! Since it is just 2 of us, i halved the recipe but kept the zucchini amount the same – delicious and can still not tell there are veggies in your biscuits! (also skipped the brushing of button on top of making honey butter to slather on when they are warm!) Also got lazy on the second batch and went with full cheddar, although cheddar, parm and mozzarella were delish too! Thanks for sharing! so needed all your recipes this zucchini season!

  7. How many carbs in the zucchini drop biscuits? Can I get the recipe for the cilantro biscuits please. I love when you put the carbs, etc. at the end.

  8. 5 stars
    Wow! Just Wow!! I’ve made these twice in 2 days & ppl can’t seem to get enough! Very light & fluffy, just the right amount of tanginess with the buttermilk. Just shared the recipe (& your site) with a friend – I’m sure I’ll be sharing more! YUMMM

  9. 5 stars
    This was a great recipe! I just made it, and it came out wonderfully!
    I used whole milk instead of buttermilk, and salted butter instead of unsalted, as I had only 1/2 cup cheese total.
    I also had no need to use melted butter on the tops before baking. They came out beautiful.
    Will be making again.
    Thank you for this recipe.

  10. 5 stars
    Have been wanting to try this recipe for a week now but it is NOT 100 degree weather recipe. But today was a 69 degree today 😉 so it was perfect and bake them I did. What a delicious recipe. Made them to go with dinner but had to try them first to make sure they were servable, of course. 😉 and oh boy are they good. Easy recipe too.

  11. Great recipe with a few additions. Garlic powder, oregano leaves, fresh basil leaves, fresh parsley, fresh rosemary. All chopped very fine.
    Used milk instead of buttermilk. Use a bit less than a cup.