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Zucchini & Cheese Drop Biscuits

Contributed by : Jane Berthiaume
jane-berthiaume-20220708215352
Canadian Recipes : Bread Recipes

What a great way to use zucchini and hide the veggies in this recipe! This biscuit is savoury and packed with flavour. It is a lot more moist than a tea biscuit and is great as a snack with butter or along side your meal. Jane discovered this recipe when researching how to use up all the zucchini growing in the garden.

Total Time

42 mins

Prepare Time

20 mins

Cook Time

22 mins

Recipe Servings

12 Biscuits

Ingredients of
Zucchini & Cheese Drop Biscuits

  • ¾ cup shredded Zucchini 
  • 1 ¼ tsp Salt, divided 
  • 2 ½ cups Flour 
  • 1 Tbsp Baking Powder 
  • ½ cup cold Butter, cubed 
  • ½ cup shredded Cheddar Cheese 
  • ¼ cup shredded Mozzarella 
  • ¼ cup shredded Parmesan Cheese 
  • 2 Tbsp Sun Dried Tomatoes in Oil, finely chopped and patted dry 
  • 2 Tbsp Minced Basil fresh or 2 tsp dry 
  • 1 cup 2% Milk

How to Make
Zucchini & Cheese Drop Biscuits

  1. Preheat oven to 425 degrees. Place zucchini in colander, sprinkle with ¼ tsp salt and toss. Let stand 10 min. Rinse and drain well. Squeeze to remove excess water. Pat dry. 
  2. In a large bowl whisk together flour, baking powder and 1 tsp of salt. Cut in butter until it resembles oatmeal. Stir in zucchini, cheeses, tomatoes and basil. Add milk, stir just until moistened. 
  3. Drop by level 1/3 cupfuls onto a lined or greased 9x13 baking pan. 
  4. Bake 22 minutes.