How do you make cheesy zucchini tomato drop biscuits from scratch?

To make cheesy zucchini tomato drop biscuits, start by grating fresh zucchini and draining excess moisture with paper towels. In a mixing bowl, combine self-rising flour, baking powder, salt, and shredded cheddar cheese. Add diced fresh tomatoes or sun-dried tomatoes for flavor. Mix in the zucchini, a bit of melted butter or oil, and milk or buttermilk until a sticky dough forms. Drop spoonfuls of dough onto a baking sheet and bake at 425°F (220°C) for 12-15 minutes until golden. This method keeps biscuits moist and flavorful with a perfect cheesy, veggie blend.

Can I prepare zucchini tomato biscuits ahead of time and freeze them?

Yes, you can freeze cheesy zucchini tomato drop biscuits. After baking, let them cool completely to room temperature. Place the biscuits in an airtight container or freezer bag, separating layers with parchment paper to prevent sticking. Freeze for up to 3 months. To reheat, thaw them overnight in the fridge or warm directly from frozen in a 350°F (175°C) oven for about 10 minutes until heated through and crisp on the outside.

What are some tips for preventing zucchini from making the biscuits soggy?

To avoid soggy biscuits, it’s important to drain the zucchini thoroughly before adding it to the batter. After grating, place the zucchini in a clean kitchen towel or several layers of paper towels and squeeze out as much moisture as possible. Using a coarser grate can also help reduce excess water. Additionally, avoid adding too many wet ingredients; stick to the recommended liquid amounts in the recipe to maintain a balanced dough consistency.

Are cheesy zucchini tomato drop biscuits suitable for a gluten-free diet?

Traditional recipes use self-rising flour, which contains gluten. To make these biscuits gluten-free, substitute the regular flour with a gluten-free baking mix that includes baking powder and salt. Make sure the cheese, tomatoes, and all other ingredients are also gluten-free. The texture may differ slightly, but many gluten-free baking blends will yield tender, flavorful biscuits similar to the original.

What dishes pair well with cheesy zucchini tomato drop biscuits?

These biscuits are versatile and pair well with a variety of meals. They complement soups like tomato basil or chicken noodle. Serving them alongside fresh salads or roasted vegetables provides a light, flavorful side option. They can also be enjoyed with grilled chicken or fish for a complete meal. For breakfast, try serving them with scrambled eggs or omelets for a cheesy, veggie-packed start to the day.

Cheesy Zucchini Tomato Drop Biscuits For Quick Savory Snacks

Name: Cheesy Zucchini Tomato Drop Biscuits
Prep time: PT-495056H56M
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup shredded zucchini; 1 teaspoon salt, divided; 2 ½ cups all-purpose flour; 1 ½ teaspoons baking powder; 1 teaspoon garlic powder; ½ cup unsalted butter, cold and cut into cubes; 1 cup shredded cheddar cheese; 2 tablespoons sun-dried tomatoes (preferably in oil with herbs); 1 cup milk; ¼ cup butter, melted for the topping; 1 garlic clove, minced for the topping; 1 teaspoon chopped fresh basil for the topping

Ingredients

Scale

1 cup shredded zucchini

1 teaspoon salt, divided

2 ½ cups all-purpose flour

1 ½ teaspoons baking powder

1 teaspoon garlic powder

½ cup unsalted butter, cold and cut into cubes

1 cup shredded cheddar cheese

2 tablespoons sun-dried tomatoes (preferably in oil with herbs)

1 cup milk

¼ cup butter, melted for the topping

1 garlic clove, minced for the topping

1 teaspoon chopped fresh basil for the topping

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Instructions

1-Place 1 cup shredded zucchini in a small bowl, sprinkle with ¼ teaspoon of the salt, stir, and let it sit for 15 minutes. Rinse well, drain completely, and pat dry with a paper towel to remove excess moisture.

2-In a large mixing bowl, combine 2 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, 1 teaspoon garlic powder, and the remaining salt. Cut in ½ cup cold unsalted butter (cut into cubes) using a pastry cutter or fork until the mixture resembles coarse crumbs.

3-Add the prepared zucchini, 2 tablespoons sun-dried tomatoes, and 1 cup shredded cheddar cheese to the bowl. Stir in 1 cup milk just until the dough is moistened, being careful not to overmix.

4-Use an ice cream scoop to drop mounds of dough onto the prepared baking sheet, spacing them evenly.

5-Bake for 23-25 minutes or until golden brown.

6-For the topping, mix ¼ cup melted butter, 1 minced garlic clove, and 1 teaspoon chopped fresh basil. Brush this over the warm biscuits before serving.

Last Step:

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Notes

🧈 Use cold butter cut into cubes for flaky, tender biscuits.
⏱️ Work quickly to keep butter from melting before baking.
💧 Thoroughly drain and pat dry shredded zucchini to avoid excess moisture.

Author: Brandi Oshea
Prep Time: 15 minutes
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Cook Time: 25 minutes
Category: Snack
Method: Baking
Cuisine: American

Nutrition

Calories: 307
Sugar: 2 g
Sodium: 364 mg
Fat: 19 g
Saturated Fat: 11 g
Unsaturated Fat: 6 g
Trans Fat: 1 g
Carbohydrates: 27 g
Fiber: 1 g
Protein: 7 g
Cholesterol: 51 mg