These zucchini drop biscuits combine garden zucchini, savory Parmesan, bright herbs, and tangy buttermilk into flaky, buttery bites you can make in about 40 minutes. The recipe skips a mixer and cutter, so busy home cooks can pull warm biscuits from the oven with minimal fuss. Perfect as a side for dinner or a quick sandwich base, these biscuits showcase fresh summer flavors while staying reliably simple.
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Shredded zucchini releases a surprising amount of liquid that can change dough texture and prevent biscuits from rising properly. Start by tossing the grated zucchini with a small pinch of salt, which helps draw moisture out. Let the zucchini sit layered between paper towels or a thin kitchen towel for about ten minutes so the cloth can absorb the excess water.
After the resting period, squeeze the zucchini firmly over the sink until most of the moisture is expelled. The amount of zucchini will shrink dramatically; expect about a half cup of drained zucchini for this batch. This step keeps the dough balanced and prevents soggy biscuits.
A box grater speeds the process and doubles for grating cheese, while a clean dish towel or cheesecloth offers the best wringing control. Save the drained liquid for soups or compost and move on to the dry ingredients when the zucchini feels noticeably drier. Performing this step first makes the remaining prep flow smoothly.
Which ingredients give these biscuits their texture and flavor?
Each ingredient plays a clear role in creating tender, flaky biscuits and layered savory taste. The recipe relies on cold butter and a touch of chemical leaveners so biscuits end up flaky rather than flat.
Below is a compact ingredient table you can reference while shopping or prepping. Quantities make about 12 biscuits and assume standard measuring methods.
| Ingredient | Amount |
|---|---|
| Shredded zucchini, drained | 1 1/4 cups (150 g) |
| All-purpose flour | 2 1/2 cups (313 g) |
| Baking powder | 2 teaspoons |
| Baking soda | 1/2 teaspoon |
| Parmesan cheese, freshly grated | 3/4 cup (60 g) |
| Unsalted butter, very cold and cubed | 1/2 cup (113 g) |
| Fresh basil and parsley, chopped | 2 Tbsp basil, 1 Tbsp parsley |
| Buttermilk, cold | 1 cup (240 ml), plus 2 Tbsp for brushing |
| Salt, pepper, garlic powder | 1 tsp salt (divided), 3/4 tsp garlic powder, 1/4 tsp pepper |
How do you prepare and bake zucchini drop biscuits?
Preheat an oven to 425°F (218°C) and line baking sheets. Combine the dry ingredients in a large bowl, add the cold cubed butter, and cut the fat into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.
The herbs and the squeezed zucchini get folded into the crumbly mixture. If vous want variations, the following list offers ideas you can try right away.
- Swap parmesan for cheddar, pecorino, or smoked gouda.
- Add a couple tablespoons of chopped chives or cooked, chopped bacon.
- Stir in a pinch of red pepper flakes or lemon zest for brightness.
Pour cold buttermilk into the center and fold gently until the dough just holds together. Divide the mixture into 12 equal portions and place rounded drops on the prepared sheets, then brush each top lightly with the reserved buttermilk. Bake about 19–21 minutes until the tops turn golden; a cast iron skillet will take slightly longer, about 23–24 minutes.
Cool the biscuits briefly on a rack then serve warm. Storage is simple: cooled biscuits freeze well for up to three months, and wrapped dough can be refrigerated or frozen for later baking.
Miles H. Whitaker writes about breakfast with a calm and practical approach. His recipes are designed for both busy mornings and relaxed starts, focusing on simplicity, comfort, and everyday nourishment.
