With zucchini in season, these buttery, easy-to-make drop biscuits make a delicious addition to any summer meal. The result is a delicious, light, and savory biscuit that pairs perfectly with various dishes. Serve them as a side to your favorite summer soups or salads, or enjoy them as a snack with a pat of rich creamy butter. Whatever way you choose, savory zucchini drop biscuits will make your summer meals all the more special.
With Faith, Hope, Love, & Luck’s ten-year anniversary coming up later this month, I’ve really been taking a look back at older recipes to see where there are recipe strengths and weaknesses. Now, when it comes to biscuit recipes, there definitely aren’t any weaknesses, after all, there are quite a few to choose from. However, in our almost ten years of sharing recipes, it seems that we have never posted a drop biscuit recipe. What? How is that possible? Homemade biscuits with no kneading or rolling, surely that’s the kind of recipe everyone needs in their life. And if they don’t, I know that I certainly do. So y’all, here ya’ go, like it, hate it, or love it, our first drop biscuit recipe, and certainly not our last.
Ingredients:
- 1 1/4 Cups Grated Zucchini, Lightly Packed
- 2 Cups All-Purpose Flour
- 1 Tablespoon + 2 Teaspoons Baking Powder
- 3/4 Teaspoon Kosher Salt
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Onion Powder
- 1/4 Teaspoon Ground Chipotle
- 1/4 Cup Unsalted Butter, Cold
- 1 Egg
- 1 Cup Half and Half
- 2 Teaspoon Unsalted Butter, Melted
Directions:
- Preheat oven to 400 degrees.
- Place the grated zucchini in a clean kitchen towel. Squeeze as much liquid out of the zucchini as possible. Place the grated zucchini on a few layers of paper towels; set aside.
- In a large mixing bowl, whisk together the flour, baking powder, salt, pepper, garlic powder, onion powder, and ground chipotle until well combined.
- Cut the cold butter into very small pieces and add it to the flour mixture. Use a fork or pastry cutter to cut the butter into the flour.
- In a small bowl, whisk together the egg and half and half. Add the egg mixture and the grated zucchini to the flour mixture. Stir just until all of the flour is incorporated.
- Use an ice cream scoop to scoop biscuits onto a Silpart or parchment paper-lined baking sheet.
- Bake for 20 minutes.
- Immediately brush with melted butter.
Suggestions:
- Make sure to wring as much moisture out of the grated zucchini as you possibly can. Otherwise, the biscuit dough will be too wet.
- You can replace the ground chipotle in this recipe with ground paprika or ground cayenne.
- This recipe will yield approximately 1 dozen drop biscuits.
Improvements:
- Add grated cheddar or parmesan cheese to these drop biscuits.
- Serve these drop biscuits with Summer Zucchini Blossom Soup.
- Add freshly chopped herbs to the biscuit dough. Oregano, basil, thyme, and chives would all work lovely with this recipe.
Ingredients:
- 1 1/4 Cups Grated Zucchini, Lightly Packed
- 2 Cups All-Purpose Flour
- 1 Tablespoon + 2 Teaspoons Baking Powder
- 3/4 Teaspoon Kosher Salt
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Onion Powder
- 1/4 Teaspoon Ground Chipotle
- 1/4 Cup Unsalted Butter, Cold
- 1 Egg
- 1 Cup Half and Half
- 2 Teaspoon Unsalted Butter, Melted
Directions:
- Preheat oven to 400 degrees.
- Place the grated zucchini in a clean kitchen towel. Squeeze as much liquid out of the zucchini as possible. Place the grated zucchini on a few layers of paper towels; set aside.
- In a large mixing bowl, whisk together the flour, baking powder, salt, pepper, garlic powder, onion powder, and ground chipotle until well combined.
- Cut the cold butter into very small pieces and add it to the flour mixture. Use a fork or pastry cutter to cut the butter into the flour.
- In a small bowl, whisk together the egg and half and half. Add the egg mixture and the grated zucchini to the flour mixture. Stir just until all of the flour is incorporated.
- Use an ice cream scoop to scoop biscuits onto a Silpart or parchment paper-lined baking sheet.
- Bake for 20 minutes.
- Immediately brush with melted butter.
PIN THIS RECIPE
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These Savory Zucchini Drop Biscuits pair perfectly with this Summer Zucchini Blossom Soup. Try them together for the ultimate summer meal. This super-simple fresh summer soup is the perfect way to take advantage of all the seasonal produce that summer has to offer. Made with zucchini, white corn, yellow onion, and potato, and then garnished with fresh zucchini blossoms, this summertime soup is as stunning as it is delicious. A touch of heavy whipping cream is also included to add a little bit of richness and flavor without making the soup too heavy. Don’t be surprised if you find yourself making this summer vegetable soup over and over again. CLICK HERE for the recipe.
