Best 2 Zucchini Cheese Drop Biscuits Recipes

Feast your taste buds on delectable zucchini cheese drop biscuits, a delightful culinary creation that harmonizes the flavors of summer's bounty with the comforting warmth of cheese. These bite-sized delights are a symphony of textures, boasting a tender, fluffy interior and a golden-brown, crispy exterior. The zucchini, grated and infused throughout the batter, lends a subtle sweetness and moistness, while the sharp cheddar cheese adds a burst of savory goodness. With a few simple ingredients and minimal effort, you can conjure these irresistible treats that are perfect for breakfast, brunch, or as an accompaniment to your favorite soup or salad. Discover the culinary magic of zucchini cheese drop biscuits through our collection of delectable recipes, each offering a unique twist on this classic dish. Embark on a flavor-filled journey and let your taste buds savor the delights of these delectable morsels.

Let's cook with our recipes!

ZUCCHINI & CHEESE DROP BISCUITS

Zucchini & Cheese Drop Biscuits image

These colorful little drop biscuits are very easy to put together and yet are packed full of flavor. I serve them warm out of the oven. -Keith Mesch, Mt. Healthy, Ohio

Provided by Taste of Home

Time 50m

Yield 1 dozen.

Number Of Ingredients 11

Ingredients

3/4 cup shredded zucchini
1-1/4 teaspoons salt, divided
2-1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 cup cold butter, cubed
1/2 cup shredded cheddar cheese
1/4 cup shredded part-skim mozzarella cheese
1/4 cup shredded Parmesan cheese
2 tablespoons finely chopped oil-packed sun-dried tomatoes, patted dry
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 cup 2% milk

Steps:

Preheat oven to 425°. Place zucchini in a colander over a plate; sprinkle with 1/4 teaspoon salt and toss. Let stand 10 minutes. Rinse and drain well. Squeeze zucchini to remove excess liquid. Pat dry., In a large bowl, whisk flour, baking powder and remaining salt. Cut in butter until mixture resembles coarse crumbs. Stir in zucchini, cheeses, tomatoes and basil. Add milk; stir just until moistened., Drop by scant 1/3 cupfuls into a greased 13x9-in. baking pan. Bake until golden brown, 22-26 minutes. Serve warm.

Nutrition Facts : Calories 205 calories, Fat 11g fat (7g saturated fat), Cholesterol 29mg cholesterol, Sodium 482mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

ZUCCHINI CHEDDAR BISCUITS

Zucchini Cheddar Biscuits image

My husband grows a big garden, and our squash crop always seems to multiply! We give squash to everyone but still have plenty left over for making jelly, relish, pickles, breads, cakes and brownies. - Jean Moore, Pliny, West Virginia

Provided by Taste of Home

Time 25m

Yield 16 biscuits.

Number Of Ingredients 10

Ingredients

1/4 cup butter, cubed
1 large onion, chopped
2-1/2 cups biscuit/baking mix
1 tablespoon minced fresh parsley
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
3 eggs, lightly beaten
1/4 cup 2% milk
1-1/2 cups shredded zucchini
1 cup shredded cheddar cheese

Steps:

In a large skillet, melt butter. Add onion; saute until tender. In a large bowl, combine the biscuit mix, parsley, basil, thyme and onion mixture. In another bowl. whisk eggs and milk. Stir into biscuit mixture just until combined. Fold in zucchini and cheese. , Drop by 1/4 cupfuls 2 in. apart onto greased baking sheets. Bake at 400° for 10-14 minutes or until golden brown. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 148 calories, Fat 9g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 315mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

Tips:

Use fresh zucchini. Grating the zucchini beforehand will help ensure even distribution and texture in the biscuits.
Be sure to squeeze out any excess moisture from the zucchini before adding it to the batter. This will help prevent the biscuits from being too soggy.
Use a fine grater to shred the zucchini, as this will help it blend more easily into the batter.
Don't overmix the batter. Overmixing can result in tough, dense biscuits.
Drop the batter by rounded tablespoons onto the prepared baking sheet. This will help ensure uniform baking.
Bake the biscuits until they are golden brown on top and a toothpick inserted into the center comes out clean.
Serve the biscuits warm with your favorite toppings, such as butter, jam, or honey.

Conclusion:

Zucchini cheese drop biscuits are a delicious and easy-to-make side dish or snack. With simple ingredients and a little bit of prep, you can have these tasty treats ready in no time. Experiment with different types of cheese and fillings to create your own unique variations. These biscuits are perfect for using up leftover zucchini, and they're sure to be a hit with your family and friends.