Quick and easy drop biscuits filled with cheddar cheese, zucchini, and sun-dried tomatoes. This easy drop biscuit recipe is great for a dinner party or afternoon picnic. It comes together in a snap and requires no rolling or cutting.
Drop Biscuits with Cheese, Zucchini, & Tomato
I’m a huge fan of biscuits! And I’m an even bigger fan of drop biscuits. Especially, these parmesan buttermilk drop biscuits. They’re just too easy!
Today’s recipe doesn’t contain buttermilk but it is full of epic flavor. Garlic, cheddar, sundried tomatoes, and basil make these drop biscuits too good to be true.
This is my go-to recipe when I need a quick flavorful side dish for a potluck or family get-together. It requires minimal ingredients and guarantees ultra-tender biscuits.
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Today we’re adding garlic powder, a cup of zucchini, a cup of cheddar cheese, and sundried tomatoes. I like to use the tomatoes in oil with herbs for a deeper flavor profile.
All this gets combined to create a satisfying, hearty biscuit.
Easy drop biscuits that are flaky
For a flaky and tender biscuit, it’s important to use cold fat. The tiny bits of butter will create steamy pockets of air as they melt. This is what makes the inside of the biscuit so soft. It’s the same concept as when making scones.
It’s also important to work quickly so the butter doesn’t melt before the biscuits go into the oven. It won’t create those lovely pockets of steam if it’s already melted and the biscuits won’t be tender and flaky.
Shaping and baking drop biscuits couldn’t be easier as well. After you’ve mixed the batter, use an ice cream scoop to plop mounds of dough on a parchment-lined baking sheet. That’s all there is to it.
After baking, brush the biscuits with melted butter and dried basil. Enjoy!
Tips for making this drop biscuit recipe:
- When measuring the flour, either weigh it or lightly spoon it into the measuring cup and level it off with the back of a knife.
- To easily shred the zucchini, try using a mandoline.
- Cut the butter into the flour just like you do when making scones or pie crust. A pastry cutter works best but you can get away with using a fork.
Cheesy Zucchini Tomato Drop Biscuits
- 1 cup (124 g) shredded zucchini
- 1 teaspoon salt, divided
- 2 and 1/2 cups (325 g) all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1 teaspoon garlic powder
- 1/2 cup (113 g) unsalted butter, cold and cut into cubes
- 1 cup (113 g) shredded cheddar cheese
- 2 tablespoons chopped sun-dried tomatoes in oil with herbs
- 1 cup (240 ml) milk
For the topping
- 1/4 cup (56 g) butter, melted
- 1 garlic clove, minced
- 1 teaspoon chopped fresh basil
- Preheat the oven to 425ºF. Line a 13×9-inch baking sheet with parchment paper and set aside.
- Place zucchini in a small bowl and sprinkle with 1/4 teaspoon of the salt. Stir and let sit for 15 minutes. Rinse thoroughly and drain completely. Pat dry with a paper towel.
- In a large mixing bowl, combine the flour, baking powder, garlic powder, and remaining salt. Stir with a whisk.
- Cut in the butter with a pastry cutter or fork until it resembles coarse crumbs. Toss in the zucchini, tomatoes, and cheese. Stir in the milk just until moistened.
- Use an ice cream scoop to drop mounds of dough onto the prepared baking sheet. Bake for 23-25 minutes or until golden.
- Combine the ingredients for the topping and brush over warm biscuits. Serve warm.
Make ahead tip
- Biscuits will keep for up to 5 days stored in an airtight container in the refrigerator.
- Biscuits can be frozen for up to 3 months. Thaw in the refrigerator overnight and warm before serving.
- Baked biscuits freeze well for up to 3 months. Thaw overnight in the refrigerator and warm to your liking before enjoying.