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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 on white parchment paper.

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.

cheddar zucchini drop biscuits on white parchment paper with one broken so the inside is visible

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.

drop biscuit batter with cheese, zucchini, and tomatoes in glass bowl
unbaked drop biscuits on baking sheet

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!

Closeup view of Drop Biscuit Recipe with Cheddar Cheese, Zucchini, and Tomato on parchment paper.

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.

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Drop Biscuits with Cheese, Zucchini, & Tomato on white parchment paper.

Cheesy Zucchini Tomato Drop Biscuits

Yield: 10 biscuits
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

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.

Ingredients

For the biscuits

  • 1 cup (124 g) shredded zucchini
  • 1 teaspoon salt, divided
  • 2 ½ cups (325 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon garlic powder
  • ½ 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

  • ¼ cup (56 g) butter, melted
  • 1 garlic clove, minced
  • 1 teaspoon chopped fresh basil

Instructions

  1. Preheat the oven to 425ºF. Line a large baking sheet with parchment paper and set aside.
  2. Place zucchini in a small bowl and sprinkle with ¼ teaspoon of the salt. Stir and let sit for 15 minutes. Rinse thoroughly and drain completely. Pat dry with a paper towel.
  3. In a large mixing bowl, combine the flour, baking powder, garlic powder, and remaining salt. Stir with a whisk.
  4. 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.
  5. Use an ice cream scoop to drop mounds of dough onto the prepared baking sheet. Bake for 23-25 minutes or until golden. 
  6. Combine the ingredients for the topping and brush over warm biscuits. Serve warm.

Make ahead tip

  1. Biscuits will keep for up to 5 days stored in an airtight container in the refrigerator.
  2. Biscuits can be frozen for up to 3 months. Thaw in the refrigerator overnight and warm before serving.
  3. Baked biscuits freeze well for up to 3 months. Thaw overnight in the refrigerator and warm to your liking before enjoying. 

Notes

Adapted from Taste of Home.

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Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 139Total Fat: 2gSaturated Fat: 1gUnsaturated Fat: 1gCholesterol: 4mgSodium: 313mgCarbohydrates: 25gFiber: 1gProtein: 4g

Nutritional values are automatically calculated by Nutritionix and should be used as a general guide only. For accurate values, you should calculate the nutritional information with the actual ingredients you used for the recipe.

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34 Comments

  1. These make zucchini eating even more fun! I mean, who doesn’t love a good biscuit?

  2. Aww that sucks but I am sure this biscuits cheered you up! they look absolutely fantastic! It was very bright and hot here and we went to a BBQ party 🙂

    1. A BBQ party sounds fun! We ended up taking a trip to the aquarium. Nothing too exciting.

    1. Yep! You have me wishing for more. I need to make them again soon!

  3. SUCH a great idea, Jen! I’m a huge fan of drop biscuits because everything I cook needs to be fast and easy. I love that you added zucchini here! I have so much to use up and I’m trying to throw it in everything. My kids would love this option!

    1. Drop biscuits are the best! I think your kids would certainly enjoy these!

  4. Sorry to hear about your holiday weekend plans Jen! We’ve been getting a lot of rain around here, but surprisingly it did not rain during the weekend. Definitely need to try these biscuits, love zucchini!

    1. I feel like all it ever does here is rain. Glad you had a great holiday weekend, Mira!

  5. Aaw that’s too bad about the thunderstorms, hopefully these biscuits helped make things better. They look amazing! Love the gorgeous green zucchini in here — it sounds perfect with all that yummy cheese and sun-dried tomatoes!

    1. The biscuits were definitely a mood booster! Thanks, Kelly!

  6. We also had thunderstorms! What a bummer. At least the grilled meat still happened. 🙂
    These look so amazing. All my favorite things in one biscuit!

  7. Aw, it stormed all weekend here, too! Kind of a bummer, I agree. Loving that these biscuits are drop (yay for minimal dough prep!)

    1. It’s what’s to be expected in the summer, I suppose. But minimal work for biscuits made up for it!

  8. That’s too bad that your 4th of July plans fell through! But I’m sure these biscuits made you feel just a little better. I love the zucchini in here, Jen! Sounds like such an easy dish to whip up. Perfect for the summer!

    1. Thanks, Gayle. The biscuits definitely cheered us up!