Description
Cheesy zucchini biscuits with scallions and garlic flavor. These tender drop biscuits are easy to make and perfect as a side dish, snack, or freezer-friendly bread option.
Ingredients
Scale
- 1 1/4 cups shredded zucchini, drained
- 2 cups all-purpose flour
- 1 1/2 tablespoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Red pepper flakes, optional
- 1/4 cup butter, cubed
- 1 cup whole milk
- 1 egg
- 1 1/2 cups shredded cheese
- 1/4 cup sliced scallions
- 3 tablespoons melted butter for topping
- 1 tablespoon garlic paste or 1/2 teaspoon garlic powder for topping
Instructions
- Shred zucchini and sprinkle lightly with salt.
- Let zucchini drain for 15 minutes and press out excess moisture.
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Mix flour, baking powder, salt, pepper, garlic powder, and red pepper flakes.
- Cut butter into dry ingredients until crumbly.
- Whisk milk and egg together.
- Add milk mixture, zucchini, cheese, and scallions to dry ingredients.
- Mix until just combined.
- Scoop dough into 1/4-cup portions onto baking sheet.
- Bake for 20 minutes until golden.
- Brush with garlic butter during the last few minutes if desired.
- Serve warm.
Notes
- Drain zucchini thoroughly for lighter biscuits.
- Do not overmix the dough.
- Bake immediately after shaping.
- Freeze baked biscuits for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 224
- Sugar: 2
- Sodium: 392
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 1
- Protein: 9
- Cholesterol: 48