Zucchini Cheddar Drop Biscuits

Biscuits, Breakfast

Hiiiiiii, you cute people, you! You’re looking mighty fine on this sunny Monday morning. Have I told you that lately? Well you dooo….I have some biscuits for you.


Before we continue with talk about zucchini and cheese and butter, can I get emotional on you for a second?

Warning: This might get awkward.

Apologies in advance, but I have to comment on Jennifer Perillo. As many of you know, Jennie, last week, lost her husband. People reached out and asked how they could help. And all she asked from people was to make a peanut butter pie and share it with their loved ones.

And then…something magical happened: everyone did. All of you did. And it was incredible. I’ve never been so proud to be a part of a group of people as much as I was last week. So I wanted to thank you. And tell you you’re all so incredibly beautiful. It can all be ripped from us so quickly, can’t it? So fragile. So delicate. That’s the one commonality we all understood…crystal clear. You all make me believe in the power of good all over again. Truly.

Alright, my tears are wiped…can we talk about butter now? Butter makes people feel better.

When I was at the farmer’s market yesterday–my Sunday routine–the zucchini and squash looked so bright. It never really hit my brain to put vegetables in biscuits so I thought I’d give it a twirl. It worked out lovely, as you can see.

I added some cheese for nutritional value. Or whatever.

Since I was way paranoid about the zucchini releasing too much water, I squeezed (drained) it in a cheese cloth, transferred it to a bowl, added a little salt and then flour. Paranoid much? Probably. But it was way dry. Which was perfect. Sometimes my nervous-nancy, psycho paranoia pays off!

I was all out of buttermilk…(actually I just forgot to pick some up from the store), so I used milk instead. I tweaked the recipe to work with milk and it worked out super lovely. Use what you got!

When these things baked up, they were cheesy, vegetablely (in a good way) and surprisingly fresh tasting. Add a pat of butter and you’re on your way…

Hey, can we all just ignore the pencil in the left hand corner. I mean…what was I doing? I don’t cook with pencils. I promise.

In other news: Why do my drop biscuits always look like they have leprosy? Wait, don’t answer that. Let’s not think about that when we eat these. That’s not a good look.

Love you, per usual. Have a good week.

Zucchini Cheddar Drop Biscuits

Print this recipe!

Makes 15 biscuits

3/4 cup zucchini, shredded (about 1 small zucchini)
1 1/2 teaspoons salt, divided
1 cup grated cheddar
2 1/2 cups of flour
1 tablespoon baking powder
1 stick butter, cold and cubed
1 cup milk

Preheat oven to 450 degrees F (230 degrees C).

Shred the zucchini. Using a cheese cloth, add the zucchini to the center and squeeze all of the excess water out. Transfer to a small bowl and add 1/2 teaspoon salt and a dash of flour. Mix and let stand for 10 minutes.

In a large bowl, sift flour, baking powder and salt. Working quickly, add the cubed butter and break up with your hands until they’re the size of small peas.

Add the milk, zucchini and cheddar until moistened. Drop batter, using two tablespoons, on a baking sheet lined with parchment.

Bake for 10-12 minutes, or until edges are golden brown. Serve warm with pat of butter.

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Leave a Reply

  • Reply Blog is the New Black August 15, 2011 at 8:23 am

    LOVE cheddar biscuits. I love the addition of zucchini, as I bet it keeps them nice and moist.

    I totally agree- there is goodness in this word!

  • Reply Katrina August 15, 2011 at 11:00 am

    Love these! Adding zucchini is a super idea! Yum!

  • Reply Jessica @ How Sweet August 15, 2011 at 11:03 am

    I would love to eat my veggies this way!

  • Reply Bev Weidner August 15, 2011 at 1:11 pm

    A) I totally agree. To see the out pour of love and pies made my heart so warm. What a beautiful movement.

    B) OMG. These zucch cheddar drop biscuits might be my new favorite thing in LIFE. Yes, and please and thank you.

    C) OMG.

  • Reply DessertForTwo August 15, 2011 at 1:29 pm

    It’s like you read my mind or something–there are so many recipes for using up extra zucchini but none of them with this much butter or cheddar! The world needs this recipe!

  • Reply Heather August 15, 2011 at 1:30 pm

    These look wonderful and what a great use of all that zucchini I have in the garden.

  • Reply Amy @ A Little Nosh August 15, 2011 at 1:47 pm

    You can make your own buttermilk. Just add a splash of vinegar to milk and voila! These look delish!

  • Reply Michelle August 15, 2011 at 5:12 pm

    Drop biscuits are just so so good! The flecks of green go great with the cheese!

  • Reply Michelle August 15, 2011 at 5:20 pm

    What a clever use of zucchini! The biscuits look delicious!

  • Reply Russell at Chasing Delicious August 15, 2011 at 6:41 pm

    Oh my gosh these biscuits look incredible! I love cheddar biscuits but have never thought to try them with zucchini. I am definitely making these asap.

    It is a tragic thing that has happened to Jennifer but you’re right, the foodie community has been truly inspiring. I am proud to be a part of such a compassionate group of people. Just looking at sites like tastespotting, and of course posts like this, show how much care is out there.

  • Reply Nastassia (Let Me Eat Cake) August 16, 2011 at 12:18 am

    went to the store to pick up some zucchini cause i’m havin these beauties for bfast tomorrow!

    • Reply Adrianna August 16, 2011 at 5:03 pm

      Love it! Wish I could come over.

  • Reply ktlovespies August 16, 2011 at 12:44 am

    This is a really good idea for using up zucchini! I get tired of the endless recipes for zucchini sautees and quiches so it’s nice to see a fresh new take!

  • Reply Erin August 16, 2011 at 2:24 am

    I couldn’t believe how many peanut butter pie recipes I saw! It was so wonderful and I too am so glad to be part of such a great group of people.

    As for butter and these biscuits? More love.

  • Reply Becky August 16, 2011 at 2:44 am

    Yum! Zucchini added to ordinary foods is the best! Great idea : )

  • Reply Brenda August 16, 2011 at 1:41 pm

    Just want to comment that there is a difference between ‘grated’ and ‘shredded’. The zucchini in the pics looks like a wide shred. Grated is much smaller and could effect the consistency of the dough.

    • Reply Adrianna August 16, 2011 at 4:57 pm

      You’re so right. Thanks for lookin’ out. It’s all fixed now!

  • Reply Patrick August 16, 2011 at 7:57 pm

    OMG! These look soooo good. This is a perfect way to bake up all the zucchini that’s around right now.

  • Reply Melissa August 16, 2011 at 7:58 pm

    I love our pictures! So pretty!

  • Reply V August 16, 2011 at 7:58 pm

    I loooove drop biscuits. They totally look like they have leprosy. 😉

  • Reply Alana August 17, 2011 at 2:56 am

    I don’t have a cheese cloth and REALLY want to make these. What could I use in place of it? Thanks so much!

    • Reply Adrianna August 17, 2011 at 3:31 am

      I’d try to get all the moisture out with some paper towels. Should work, especially if you toss the zucchini with the salt and flour. You should be good!

      • Reply Chris August 18, 2011 at 12:33 am

        Hey Adrianna and Alana,

        Wanted you to know that I used around 4 paper towels when I tried these out this evening and the moisture came out perfect.

        • Reply Adrianna August 18, 2011 at 1:16 am

          Thanks, Chris!!! Super helpful!

          • E December 28, 2014 at 6:22 pm

            you can also use a potato ricer, if have one on hand.

  • Reply kickpleat August 17, 2011 at 8:44 am

    I have a big ol’ fat summer squash that I’d love to use up from our CSA last week. I was thinking a sweet bread but this makes way more sense. I love this idea, thanks for making dinner interesting!

  • Reply France August 17, 2011 at 3:45 pm

    What a great idea to add zucchini to biscuits. After all we add it in cakes and bread. I’m sure this recipe will come in handy when we all start to get overwhelmed with the squash over load that inevitably happens every year.

  • Reply Jaime August 17, 2011 at 4:00 pm

    These sound amazing! Has anyone tried using whole wheat flour? Maybe half and half?

    • Reply Emma September 11, 2011 at 12:34 am

      I made these tonight using 2 c. whole wheat flour and 1/2 c. whole wheat pastry flour and plain almond milk – they came out yummy! I think this recipe is pretty kind to adjustments. They were a bit salty for me, even though I did divide the salt as directed. But I also used salted butter. I would either use unsalted butter next time, or cut the salt in half. Overall, easy and delicious and yes, a great new way to use zucchini! Thank you!

  • Reply Chris August 18, 2011 at 12:31 am

    The timing of these recipes couldn’t have been more perfect…I have been staring at a basket of zucchini, a container of fresh heavy cream and a half pound of locally made, sharp cheddar and had no idea what to do with it. I’ve exhausted my squash recipes and needed something new and fresh.

    I whipped up a batch of these biscuits when I got home tonight, and it’s clear I am going to have to take the leftovers to work, otherwise I am likely to eat them all myself.

    There were a couple changes I made…I used butter flavored shortening instead of butter (it’s what I had enough of), I used about 2 Tbs of Jurassic salt in the batter and I also used 1 and a quarter cups heavy cream instead of the milk.

  • Reply Sweet Life Laur August 18, 2011 at 4:02 am

    I made these this evening, subbing buttermilk for regular and using about half barely flour (because I ran out of all-purpose, oops) — they were amazing! Thanks for a great recipe to add to the repertoire.

  • Reply Madhuli August 18, 2011 at 4:07 am

    Lovely recipe and a great way to sneak-in veggies for the kids. Will surely make these for my little ones and let you know. Thanks for the fab recipe.

  • Reply Kate August 20, 2011 at 12:18 am

    Thanks for the inspiration. I made these tonight but was astounded by the 2 tsp of salt called for. I put in more like 1 tsp or so and still had to drink a couple glasses of water with dinner. Am I doing something wrong?

    • Reply Adrianna August 20, 2011 at 3:32 am

      It’s two teaspoons, divided. So the actual dough will only have 1 1/2 teaspoons of salt. The other 1/2 teaspoon of salt is for the shredded zucchini.

  • Reply Becky August 20, 2011 at 3:29 am

    Made these like…five minutes ago.

    Oh. My. God.

    So, SO delicious! And cheese-y! I don’t know what kind of cheddar you used, but I used a pre-mixed blend of white, sharp, & mild…and they made these things SO good. I used actually more than 4 paper towels, like the person above, probably about 6-7, and also wrung them out after letting them sit with the salt for a while…the result was a really fluffy, light biscuit though!

    Definitely a new favorite, thanks so much for sharing!

  • Reply Tina August 22, 2011 at 2:14 am

    These JUST came out of the oven and they are soooo good. Also, unlike the one other comment, mine weren’t too salty at all. That’s weird. They were cheddary and vegetably just like you said!! So good.

  • Reply Rachel August 22, 2011 at 5:48 am

    These look so delicious…not to mention a great way to utilize all that summer zucchini!

  • Reply Greg August 22, 2011 at 4:59 pm

    Perfect way to use up zucchini which is just everywhere right now. Keep the zucchini recipes coming–we need ’em!

  • Reply Emilie August 22, 2011 at 10:55 pm

    I made these from a colossal zucchini my neighbor grew in his garden (he shares his great veg with us, in exchange for our home grown herbs). As a gluten sensitive gal, I lessened the flour to half and substituted the remainder for Bob’s Red Mill GF All Purpose Baking flour. It was a pinch sticky so I used a cookie dough scoop to drop the dough. Worked like a dream! Thanks for the recipe.

    • Reply Adrianna August 23, 2011 at 3:17 am

      LOVE your GF adaptation!

  • Reply Elise August 23, 2011 at 2:49 am

    I just found your blog (via TheKitchn), and just wanted to say I love this recipe! I don’t usually have much success with traditional biscuits, but these turned out perfectly and were so tasty. Thank you!

    • Reply Adrianna August 23, 2011 at 3:16 am

      Yay!! This makes me so SO happy.

  • Reply Zucchini Cheddar Buttermilk Biscuits | Sweet Life Laur August 25, 2011 at 10:10 pm

    […] adapted from A Cozy Kitchen […]

  • Reply Sonia - L'Exquisit August 26, 2011 at 6:01 pm

    I have prepared today and they were delicious. Thank you for the recipe!

  • Reply Sarah B. August 27, 2011 at 7:59 am

    This recipe reminds me of my mother’s cooking! I love your blog and your beautiful photographs! Check out some of my favorite recipes at http://www.stylephilospher.com :o)

  • Reply Zucchini Cheddar Drop Biscuits | Becki's Whole Life August 31, 2011 at 2:31 am

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  • Reply Leah September 5, 2011 at 1:10 am

    I have been a long time fan of this blog but am finally posting my first comment!

    I made these tonight to be served with homemade vegetable beef soup (the product of my first ever blog post! woohoo!) and they turned out great. They aren’t overly cheesy and the zucchini adds a great texture.

    Thank you for posting!

    • Reply Leah September 6, 2011 at 6:22 pm

      check me out at soupsuppe.blogspot.com

      • Reply Adrianna September 6, 2011 at 7:28 pm

        Gorgeous!! They came out great! And that soup looks great, too! Thanks for sharing, Leah. Good luck with your blog. XO

  • Reply Lindsay Beeson October 8, 2011 at 1:25 pm

    Umm, these were delicious. I’m challenging myself this season to *actually* bake up some of the recipes that I bookmark and this is one of the first I tried! (Wrote about it: http://foodanddo.lindsaybeeson.com/2011/10/08/day-18-of-101-chipping-away-at-my-fifty-recipes/)

    As I was making the biscuits I realized I didn’t have enough AP flour, by half! I substituted whole wheat flour and they still came out delicious …

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  • Reply Tess Jefferis October 6, 2012 at 7:01 am

    Dafuq is a Cheesecloth?

  • Reply NV December 23, 2012 at 6:03 pm

    These looked amazing on the site, but I was apprehensive about putting a whole stick of butter in there. I used half a stick and it was more than plenty! Next time I will double or tripple the amount of zucchini, as I was unable to taste it at all. The cheddar gives it such a strong (good) flavor, but be careful not to overdo it. The drops can be placed quite close to one another without fear of them interfering with one another in the oven. In my oven they need 14-16 minutes. All in all, phenomenal! Thank you for sharing!

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  • Reply Athena Salvador August 19, 2013 at 10:44 pm

    Can I replace the zucchini with grated pumpkin or any other vegetable? We do not have any zucchini here in our country. My sister recommended that I use cucumber but I don’t like the taste of cucumber with the cheese. I want to make this. Please answer.

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  • Reply airin March 17, 2015 at 1:03 am

    Thank you for this delicious recipe. I have cooked it and put in my website with your website’ link.

    thank you again


  • Reply Christen May 17, 2017 at 7:14 pm

    I just made these and they’re so, so good. Some may say they’re too salty—I only had salted butter on hand, and I mindlessly used kosher salt on the shredded zucchini; I’m beginning to accept myself for the haphazard cook that I am—but I say that’s nothing an extra glass of water can’t solve. Thanks for the amazing recipe, can’t wait to try more from your beautiful blog! xo

    • Reply Adrianna Adarme May 18, 2017 at 10:02 am

      Oh nooo! Yes, definitely use unsalted next time and they should work out great! So glad these worked for you despite that! 🙂