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.
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 10
Ingredients
For the biscuits
1cup(124g)shredded zucchini
1teaspoonsalt, divided
2 ½cups(325g)all-purpose flour
1 ½teaspoonsbaking powder
1teaspoongarlic powder
½cup(113g)unsalted butter, cold and cut into cubes
Preheat the oven to 425ºF. Line a large 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.
Make the topping
Combine the ingredients for the topping and brush over warm biscuits. Serve warm.
Notes
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.