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 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! 🙂

  • 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 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.

  • 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!

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

    Dafuq is a Cheesecloth?

  • Reply kaki mills November 4, 2011 at 5:43 pm


  • 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 …

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

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

  • 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 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!

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