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.
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.
The printable recipe card with full ingredient amounts and instructions can be found at the bottom of this post.
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.