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Fluffy Zucchini Cheddar Drop Biscuits Recipe Easy Homemade with Garlic Herb Butter

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These fluffy zucchini cheddar drop biscuits are easy, forgiving, and packed with savory flavor, topped with a fresh garlic herb butter that elevates every bite.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 6 tablespoons (85g) unsalted butter, cold and cubed
  • 1 cup (100g) sharp cheddar cheese, shredded
  • 1 medium zucchini (about 1 cup grated), squeezed dry
  • ¾ cup (180ml) cold buttermilk
  • Garlic Herb Butter for serving:
  • 4 tablespoons (60g) unsalted butter, softened
  • 1 clove fresh garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone mat.
  2. Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or paper towels and squeeze firmly to remove excess moisture.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
  4. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or fingertips to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter.
  5. Stir in the shredded cheddar cheese and the drained zucchini gently to combine.
  6. Pour in the cold buttermilk and gently fold the dough with a spatula or wooden spoon just until it comes together. Do not overmix; some lumps are okay. The dough should be sticky but scoopable.
  7. Using a large spoon or ice cream scoop, drop heaping spoonfuls of dough (about 2 tablespoons each) onto the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake for 12-15 minutes, or until the tops are golden and a toothpick inserted comes out clean. The biscuits will puff up nicely.
  9. While the biscuits bake, mix the softened butter with minced garlic, chopped parsley, chopped chives, and a pinch of salt and pepper in a small bowl to make the garlic herb butter.
  10. As soon as the biscuits come out of the oven, brush the tops generously with the garlic herb butter. Serve warm for best flavor.

Notes

Keep the butter cold to create steam pockets for fluffy biscuits. Drain zucchini thoroughly to avoid soggy biscuits. Do not overmix the dough to prevent toughness. Use fresh baking powder and baking soda for best rise. If dough is too wet, add a little extra flour; if too dry, add a splash more buttermilk. Press dough slightly before dropping for flatter biscuits if desired.

Nutrition

Keywords: zucchini biscuits, cheddar drop biscuits, garlic herb butter, easy biscuits, homemade biscuits, savory biscuits, zucchini recipes, quick biscuits

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