Zucchini Drop Biscuits are a delightful twist on classic biscuits, incorporating fresh zucchini for added moisture and a subtle vegetable flavor. These biscuits are perfect for breakfast, brunch, or as a savory side for any meal. They’re tender and fluffy on the inside with a slight crisp on the outside, and the zucchini adds a unique twist that keeps them moist and flavorful.
The beauty of drop biscuits lies in their simplicity—there’s no rolling or cutting involved, making them a quick and easy option. The grated zucchini not only enhances the biscuit’s texture but also contributes to a slight earthiness that pairs well with a variety of dishes. Adding herbs like chives or dill can elevate these biscuits even further, making them versatile for different flavor profiles. Here’s a straightforward recipe to make Zucchini Drop Biscuits:
Zucchini Drop Biscuits
Ingredients:
- 1 cup all-purpose flour
- 1 cup whole wheat flour (or more all-purpose flour)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup granulated sugar (optional, for a slightly sweet touch)
- ½ cup cold unsalted butter, cut into small pieces
- 1 cup grated zucchini, excess moisture squeezed out
- 1 cup buttermilk (or milk with 1 tablespoon lemon juice or vinegar)
- ¼ cup chopped fresh chives or dill (optional)
Instructions:
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare the Zucchini: Grate the zucchini and squeeze out excess moisture using a clean kitchen towel or paper towels. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, whole wheat flour (or more all-purpose flour), baking powder, baking soda, salt, black pepper, and granulated sugar if using.
- Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry cutter, two forks, or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized bits of butter remaining.
- Add Zucchini and Chives/Dill: Stir in the grated zucchini and chopped chives or dill (if using) until evenly distributed.
- Add Wet Ingredients: Pour in the buttermilk and gently mix until just combined. Be careful not to overmix; the dough should be lumpy and a bit shaggy.
- Drop the Dough: Using a spoon or cookie scoop, drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown and a toothpick inserted into the center of a biscuit comes out clean.
- Cool and Serve: Allow the biscuits to cool slightly on a wire rack before serving. Enjoy them warm, straight from the oven, or at room temperature.
Zucchini Drop Biscuits are a delicious way to incorporate vegetables into a comforting classic. The subtle zucchini flavor complements the biscuit’s buttery richness, making them a versatile addition to any meal.
