Quick and easy biscuits filled with cheddar cheese, zucchini, and sun-dried tomatoes. These cheesy zucchini tomato drop biscuits are great for a dinner party or afternoon picnic. They come together in a snap and require no rolling or cutting.
I hope you had a safe holiday weekend! Did you get to set off or watch fireworks? We had plans for a getaway to the lake, but the forecast stood in our way. There were thunderstorms all weekend long. It was such a drag. If your weekend was better than mine, please share! I’d love to live vicariously through you.
On a brighter note. I bet you have some zucchini to get off your hands. How about using them in some cheesy zucchini tomato drop biscuits?
These biscuits only take about 20 minutes to put together and about 25 minutes to bake. That means you can toss them together in no time at all for a last minute dinner party or a weekend picnic.
And since they are drop biscuits, you don’t have to roll and cut them out. Simply mix the ingredients in one bowl and scoop the dough out with an ice cream scoop onto your baking sheet. Bake and wait.
One important thing to keep in mind is be sure to use cold butter. This ensures a tender, flaky, well-risen biscuit.
Cheesy Zucchini Tomato Drop Biscuits
- 1 cup shredded zucchini
- 1 teaspoon salt divided
- 2 and 1/2 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon garlic powder
- 1/2 cup unsalted butter cold and cut into cubes
- 3/4 cup shredded cheddar cheese
- 2 tablespoons chopped sun-dried tomatoes in oil with herbs
- 1 cup milk
- 1/4 teaspoon dried basil
Preheat the oven to 425ºF. 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. Drain the sun-dried tomatoes and 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 a 13x9-inch cookie sheet lined with parchment paper. Sprinkle the tops with dried basil. Bake for 23-25 minutes or until golden. Serve warm.
Adapted from Taste of Home.