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.
Wait…
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
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.
Perfect way to use up zucchini which is just everywhere right now. Keep the zucchini recipes coming–we need ’em!
These look so delicious…not to mention a great way to utilize all that summer zucchini!
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.
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!
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?
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.
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.
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.
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.
These sound amazing! Has anyone tried using whole wheat flour? Maybe half and half?
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!
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.
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!
I don’t have a cheese cloth and REALLY want to make these. What could I use in place of it? Thanks so much!
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!
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.
Thanks, Chris!!! Super helpful!
you can also use a potato ricer, if have one on hand.
I loooove drop biscuits. They totally look like they have leprosy. 😉
I love our pictures! So pretty!
OMG! These look soooo good. This is a perfect way to bake up all the zucchini that’s around right now.