Zucchini Herb Drop Biscuits

Soft, savory biscuits made with shredded zucchini, herbs, and cheese — just drop spoonfuls onto a baking tray and bake! Perfect for quick savory baking.

Introduction:
These Zucchini Herb Drop Biscuits are a delightful way to enjoy seasonal zucchini in a comforting, cheesy biscuit form. With no kneading or rolling required, they’re quick to whip up and make an excellent side for soups, salads, or breakfast spreads. Whether you’re using garden-fresh zucchini or store-bought, this easy drop biscuit recipe is a great way to sneak in veggies while delivering plenty of flavor.

Preparation Time:

• Prep time: 15 minutes

• Cook time: 20 minutes

• Total time: 35 minutes

• Yield: 10–12 biscuits

Ingredients (for approx. 10–12 biscuits):

• 2 cups (250 g) all-purpose or spelt flour

• 2 tsp baking powder

• ½ tsp baking soda

• 1 tsp salt

• ½ tsp garlic powder (optional)

• ½ tsp dried thyme or oregano

• ½ cup (120 g) cold butter, diced

• 1 ½ cups (150 g) shredded zucchini (lightly squeezed to remove excess moisture)

• 1 cup (100 g) shredded cheese (Cheddar or Gouda recommended)

• ¾ cup (180 ml) buttermilk or plain yogurt (add more if needed)

Directions:

1. Preheat the oven:
   Preheat your oven to 200°C (392°F) top/bottom heat. Line a baking tray with parchment paper.

2. Mix dry ingredients:
   In a large bowl, whisk together flour, baking powder, baking soda, salt, herbs, and garlic powder.

3. Add butter:
   Cut cold butter into the flour mixture using a pastry cutter or your fingertips until the texture resembles coarse crumbs.

4. Add zucchini & cheese:
   Fold in the shredded zucchini and grated cheese.

5. Add buttermilk/yogurt:
   Pour in the buttermilk or yogurt and stir with a spoon just until combined. Do not overmix — the dough should be thick and sticky.

6. Spoon the dough:
   Using two spoons, drop heaping spoonfuls of dough onto the prepared tray, leaving space between each as they will spread slightly.

7. Bake:
   Bake in the preheated oven for 18–22 minutes or until golden brown and cooked through.

Serving Suggestions:

• Serve warm with butter or cream cheese.

• Pair with soups, stews, or scrambled eggs.

• Great addition to a brunch or picnic table.

• Enjoy as a snack with herb cream or tomato chutney.

Cooking Tips:

• Don’t skip squeezing the zucchini – too much moisture can make the biscuits soggy.

• Use cold butter for best flakiness.

• Mix the dough lightly; overmixing can make biscuits dense.

• Add chopped chives or parsley for extra flavor.

• You can substitute buttermilk with a mix of milk and lemon juice (let sit for 5 minutes).

Nutritional Benefits:

• Zucchini is rich in vitamin C, potassium, and fiber.

• These biscuits provide calcium from cheese and protein from dairy.

• Lower in sugar than traditional baked goods.

• Great for picky eaters who avoid vegetables.

Dietary Information:

• Vegetarian

• Nut-free

• Can be made with spelt flour for more fiber

• Not gluten-free (use gluten-free flour blends if needed)

Nutritional Facts (approx. per biscuit):

• Calories: 180

• Fat: 10 g

• Carbohydrates: 18 g

• Protein: 5 g

• Fiber: 1.2 g

• Sugar: 1 g

• Sodium: 280 mg

Storage:

• Store in an airtight container at room temperature for 2 days.

• Refrigerate for up to 5 days.

• Freeze individually wrapped biscuits for up to 2 months; reheat in the oven.

Why You’ll Love This Recipe:

• No rolling, shaping, or cutting — just drop and bake.

• Combines cheesy goodness with hidden veggies.

• Ready in under 40 minutes from start to finish.

• Perfect for kids, parties, and weekend baking.

Conclusion:
These Zucchini Herb Drop Biscuits are the answer to easy, flavorful, and fuss-free baking. Whether you’re pairing them with a hearty meal or enjoying them as a standalone snack, they’ll bring homemade warmth to the table. Customize them with your favorite herbs or cheeses for your personal twist — and you’ll find yourself making them again and again.

Frequently Asked Questions:

1. Can I use frozen zucchini?
   Yes, but thaw and drain it thoroughly to remove excess water before using.

2. What can I substitute for buttermilk?
   Use plain yogurt or mix 1 tbsp lemon juice/vinegar with ¾ cup milk and let sit for 5 minutes.

3. Can I make these gluten-free?
   Yes, use a 1:1 gluten-free flour blend that includes xanthan gum.

4. What type of cheese works best?
   Cheddar, Gouda, or a cheese blend with good melting properties works great.

5. Can I add other vegetables?
   Grated carrots, finely chopped spinach, or scallions are great add-ins.

6. Why are my biscuits too dense?
   Overmixing the dough or using warm butter can lead to dense biscuits.

7. Can I make them in advance?
   Yes! Bake and freeze. Reheat directly from frozen in a warm oven.

8. Do I need to peel the zucchini?
   No, just wash and grate. The skin is thin and adds color and nutrients.

9. How do I get a golden top?
   Brush the tops with a little milk or melted butter before baking.

10. Can I make mini versions?
    Yes, use a teaspoon to make smaller biscuits and reduce baking time slightly.

These Zucchini Herb Drop Biscuits are tender, flavorful, and incredibly easy to make! With grated zucchini, fragrant herbs, and melted cheese baked into every bite, they are a wonderful way to enjoy fresh summer produce in a comforting, savory form. Perfect as a snack, side dish, or brunch addition, they require no kneading or shaping – just scoop and bake! Whether you’re serving them with soup or spreading them with butter straight from the oven, these rustic biscuits are sure to please.

These Zucchini Herb Drop Biscuits are the perfect combination of comfort and nutrition. With just a few simple ingredients, you can whip up a batch of golden, savory biscuits that complement any meal or snack table. Whether you serve them fresh from the oven or toast them the next day, these fluffy treats will surely become a staple in your kitchen.