Three Cheese Zucchini Drop Biscuits

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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 super hero voice:) Pick up that zucchini and make Three Cheese Zucchini Drop Biscuits.

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

Three Cheese Zucchini Drop Biscuits

Put your summer zucchini to good use and make these easy cheesy drop biscuits!
5 from 1 vote
Prep Time
15 minutes
Total Time
25 minutes
Servings
12 biscuits

Ingredients

  • 2 1/4 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 2 teaspoons sugar
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 6 tablespoons cold unsalted butter cut into cubes
  • 1/2 cup shredded Cheddar cheese
  • 1/4 cup shredded Asiago cheese
  • 1/4 cup shredded Parmesan cheese
  • 3/4 cup grated zucchini
  • 1 cup buttermilk
  • 1 tablespoon melted butter for brushing biscuits

Instructions

  1. 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. 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. 3. Drop biscuit dough onto prepared baking sheet, about 1/4 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.
  4. Note-you can use your favorite cheese. I like the combination of Cheddar, Asiago, and Parmesan, but feel free to mix it up!

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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: www.dairyutnv.com and to get to know more about your local dairy farmers visit www.thecowlocale.com.”

Maria

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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CommentsLeave a reply

  1. Pingback: Fun Five Friday
  2. 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!

  3. 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!


  4. 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!

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