5 from 15 votes
Three Cheese Zucchini Drop Biscuits
Three Cheese Zucchini Drop Biscuits are tender, fluffy biscuits blended with shredded cheddar, Asiago, and Parmesan cheeses alongside grated zucchini. The batter includes buttermilk and cold butter, creating moist, flavorful biscuits with a slight tang and cheesy depth. Baking the drop biscuits yields golden tops brushed with melted butter and a tender crumb within, accented by the moisture and mild flavor of zucchini.
Prep Time
15 mins
Total Time
25 mins
Servings:
12
biscuits
Course:
Side Dish, Breakfast, Appetizer, Baked Goods
Cuisine:
American, International, Vegetarian
Ingredients
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 2 teaspoons sugar
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 6 tablespoons butter cut into cubes, cold unsalted
- 1/2 cup cheddar cheese shredded
- 1/4 cup Asiago cheese shredded
- 1/4 cup Parmesan Cheese shredded
- 3/4 cup zucchini grated
- 1 cup buttermilk
- 1 tablespoon butter for brushing biscuits, melted
Instructions
- 1. Preheat the oven to 450 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat and set aside.
- 2. In a large bowl, whisk together flour, baking powder, sugar, baking soda, and salt. Mix in cold butter with your fingertips until mixture resembles coarse meal. Stir in Cheddar cheese, Asiago cheese, and Parmesan cheese. Squeeze the grated zucchini in a paper towel to remove excess moisture. Stir into the mix. Add buttermilk and stir with a spatula until just combined.
- 3. Drop biscuit dough onto prepared baking sheet, about 1/4 cup per biscuit. Brush biscuits with melted butter. Bake for 10-12 minutes or until biscuits are set and slightly golden brown. Remove from oven and serve warm.
- Note-you can use your favorite cheese. I like the combination of Cheddar, Asiago, and Parmesan, but feel free to mix it up!
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