Three Cheese Zucchini Drop Biscuits

My Go-To Summer Zucchini Biscuit Recipe

Every summer, my kitchen counter ends up buried under a mountain of zucchini. I usually bake it into something sweet, cookies, brownies, cake. But this year I was craving savory. So I grabbed that zucchini and made these cheesy drop biscuits instead of dessert. They’re drop biscuits, which means no rolling or cutting, just scoop and bake. In 12 minutes you’ve got tender, buttery biscuits studded with cheddar, asiago, and parmesan. The zucchini keeps them moist without making them soggy. Honestly, they’re so good I’ve been making them for breakfast, lunch, and dinner.

Three Reasons to Love These Cheesy Zucchini Biscuits

• Fast and easy. Since they’re drop biscuits, you skip the rolling pin and biscuit cutters. Just scoop the dough onto the pan.
• Three cheeses for maximum flavor. Cheddar gives sharpness, asiago adds nuttiness, parmesan brings saltiness. Together they make every bite interesting.
• Zucchini keeps them moist. Grated zucchini holds moisture in the dough, so the biscuits stay tender even after cooling.

Key Ingredients for the Best Zucchini Cheese Biscuits

• Buttermilk: Its acidity reacts with the baking soda to give the biscuits lift and a tender crumb. No buttermilk? Make a quick substitute by mixing 1 cup milk with 1 tablespoon lemon juice or vinegar and letting it sit 5 minutes.
• Cold butter: You want it straight from the fridge. Cutting it into the dry ingredients until pea-sized ensures flaky layers. If the butter softens before baking, the biscuits will be flat.
• Zucchini: Squeeze it dry in a paper towel after grating. Wet zucchini will make the dough too sticky and the biscuits dense. Medium-grate works best, fine grates disappear into the dough, coarse pieces stand out.

Kitchen Tools You’ll Need for Drop Biscuits

• Large baking sheet, gives enough room between biscuits for even browning.
• Parchment paper or silicone baking mat, prevents sticking and makes cleanup easy.
• Box grater, for grating the zucchini and cheese (if not pre-shredded).
• Pastry blender or your fingertips, to work the butter into the flour.

Tips for Making Fluffy Zucchini Drop Biscuits Every Time

The most important step is squeezing the grated zucchini. Wrap it in a clean kitchen towel or paper towels and wring out as much liquid as you can. If you skip this, the extra moisture will turn your dough into a sticky mess and the biscuits will turn out dense and gummy instead of light.

When you add the buttermilk, stir only until the flour disappears. A few streaks are fine, overworking the dough develops gluten and makes the biscuits tough. Drop the dough in mounds about 1/4 cup each, leaving an inch or two between them so they can spread.

Bake until the bottoms are golden brown and the tops look set, 10 to 12 minutes. Every oven runs a little differently, so start checking at 10 minutes. They’re best served warm, straight from the oven, with a pat of butter or a drizzle of honey.

Fun Variations on Three Cheese Zucchini Drop Biscuits

The recipe calls for cheddar, asiago, and parmesan, but feel free to swap in whatever cheese you have. A sharp white cheddar or Gruyère works beautifully. For a little heat, add a minced jalapeño or a pinch of cayenne pepper to the dough.

If you want herb biscuits, stir in a tablespoon of chopped fresh chives, thyme, or rosemary along with the cheese. You can also add cooked, crumbled bacon or diced ham for a meatier version. For a lighter take, swap half the all-purpose flour for whole wheat pastry flour, the biscuits will be slightly denser but still tender.

What to Serve with Cheesy Zucchini Biscuits

These biscuits are versatile enough to go with almost any meal. I love them alongside a bowl of tomato soup or a hearty chili, the cheesy, buttery flavor balances the acidity. For breakfast, split one open and top it with a fried egg and a sprinkle of black pepper.

They also work as a quick snack on their own. If you’re serving them at a barbecue, pair them with grilled chicken or a simple green salad. A pat of honey butter takes them over the top.

How to Store Leftover Zucchini Drop Biscuits

Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them, they’ll keep for about 5 days. To refresh, warm them in a 350°F oven for 5 minutes or in the microwave for 15 seconds.

Can You Freeze These Cheese Biscuits?

You can freeze the baked biscuits. Let them cool completely, then arrange them in a single layer on a baking sheet and freeze until solid, about 1 hour. Transfer the frozen biscuits to a zip-top bag or airtight container. They’ll keep for up to 3 months.

To reheat from frozen, place them on a baking sheet and bake at 350°F for 10 to 12 minutes, until warmed through. You can also thaw them overnight in the fridge and then reheat in the oven for 5 minutes.

Best Way to Reheat Cheesy Zucchini Biscuits

The best way to bring leftover biscuits back to life is in the oven. Preheat to 350°F, place the biscuits on a baking sheet, and warm for 5 to 7 minutes. This restores their crispy exterior and fluffy interior. The microwave works in a pinch, 15 to 20 seconds per biscuit, but the texture will be softer and less crisp.

If you froze the biscuits, reheat directly from frozen at 350°F for 10 to 12 minutes without thawing.

FAQs About Making Zucchini Drop Biscuits