Zucchini Cheesy Drop Biscuits (Print Version)
# Ingredients:
01 -
1 ¼ cups shredded zucchini (heaping cup)
02 -
2 cups all-purpose flour
03 -
1 ½ tablespoons baking powder
04 -
1 teaspoon salt
05 -
¼ teaspoon black pepper
06 -
½ teaspoon garlic powder
07 -
Red pepper flakes to taste (optional)
08 -
¼ cup butter, cold and cubed
09 -
1 cup whole milk
10 -
1 large egg
11 -
1 ½ cups shredded cheese (cheddar, Parmesan, mozzarella or combination)
12 -
¼ cup sliced scallions
→ Optional Garlic Butter Topping
13 -
3 tablespoons melted butter
14 -
1 tablespoon garlic paste or ½ teaspoon garlic powder
# Instructions:
01 -
Shred zucchini with skin on using a cheese grater or box grater (wash zucchini first). Place shredded zucchini in a colander over paper towels, season with salt and allow to drain for 15 minutes. Press down with clean paper towels to squeeze out as much liquid as possible.
02 -
In a mixing bowl, combine flour, baking powder, salt, black pepper, garlic powder, and optional red pepper flakes.
03 -
Cut cold butter cubes into the dry ingredients using a pastry cutter or your fingers until mixture is crumbly.
04 -
Whisk egg into milk, then add this mixture to the bowl along with cheese, scallions, and drained zucchini. Mix just until incorporated—do not overmix.
05 -
Line a baking sheet with parchment paper. Use an ice cream scoop (or measure ¼ cup portions) to portion dough onto the sheet, spacing 2 inches apart.
06 -
Bake in a preheated 200°C (400°F) oven for 20 minutes or until cooked through and tops begin to turn golden.
07 -
If desired, combine melted butter with garlic paste or powder. With 3-5 minutes of baking time remaining, quickly brush tops of biscuits with garlic butter mixture and return to oven to finish baking.
08 -
Serve biscuits warm for best flavor and texture.
# Notes:
01 -
The more liquid you extract from the zucchini, the lighter your biscuits will be.
02 -
Biscuit dough can be frozen: portion out dough on a parchment-lined baking sheet, freeze for a few hours, then transfer to freezer bags. When ready to bake, let sit at room temperature for 15 minutes and add about 5 minutes to baking time.
03 -
Baked biscuits can also be frozen after cooling completely. Store in airtight freezer bags and reheat in the oven when ready to serve.