Zucchini Parmesan Biscuits (Drop Style)

If you’re on the hunt for a savory, comforting biscuit that’s quick to whip up and bursting with fresh flavors, these Zucchini Parmesan Biscuits (Drop Style) are about to become your new favorite. Imagine tender, fluffy biscuits with the subtle sweetness of shredded zucchini, the sharp, salty kick of Parmesan, and a hint of fresh parsley — all baked to golden perfection. These drop-style biscuits are incredibly easy to make, requiring no rolling or cutting, which means less mess and more time to enjoy them warm from the oven. Perfect for breakfast, a snack, or alongside your favorite soup or salad, these biscuits bring a fresh twist to a classic favorite.

Why This Recipe Is a Must-Try

What makes these Zucchini Parmesan Biscuits (Drop Style) stand out is their ease and versatility. Unlike traditional biscuits that require rolling out dough, these drop biscuits come together in minutes, making them perfect for busy weeknights or last-minute gatherings. The moisture from the zucchini keeps the biscuits tender and soft, while the Parmesan adds a savory depth that elevates every bite. Plus, the fresh parsley introduces a bright herbal note that balances the richness beautifully.

If you love experimenting with vegetable-forward baked goods, this recipe is a great gateway. In fact, if you’re a fan of zucchini in baked treats, you might also enjoy Savory Zucchini Feta Scones, which offer a tangy twist with feta cheese and a flaky texture. Both recipes celebrate zucchini in a way that’s flavorful, satisfying, and easy to prepare.

These biscuits are not only delicious but also very adaptable. Whether you want to make them a little cheesier, add some herbs, or swap milk for a dairy-free alternative, this recipe welcomes your personal touch. Plus, they’re a fantastic way to sneak some veggies into your meal without sacrificing flavor or texture.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup grated Parmesan cheese
• 1 cup shredded zucchini (squeezed dry)
• 1/4 cup chopped fresh parsley
• 1/4 cup milk
• 1/4 cup melted butter
• 1 large egg

Each ingredient plays a specific role in making these biscuits tender, flavorful, and beautifully textured. Be sure to squeeze the zucchini dry to prevent sogginess and keep the biscuits light. The Parmesan cheese brings a salty umami punch, while the parsley adds an herbaceous freshness that brightens every bite.

How To Make Zucchini Parmesan Biscuits (Drop Style)

Step 1: Prepare Your Ingredients

Start by shredding your zucchini using a box grater or food processor. Once shredded, place the zucchini in a clean kitchen towel or several layers of paper towels and squeeze firmly to remove as much moisture as possible. This step is crucial to prevent the biscuits from becoming watery.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper until well combined. Stir in the grated Parmesan cheese and chopped fresh parsley, distributing them evenly throughout the dry mixture.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk together the milk, melted butter, and egg until smooth. The melted butter adds richness and helps keep the biscuits tender.

Step 4: Make the Biscuit Dough

Pour the wet ingredients into the bowl of dry ingredients. Add the squeezed zucchini to the mixture. Stir gently with a wooden spoon or spatula until just combined. Be careful not to overmix; the dough should be slightly sticky and thick enough to drop from a spoon.

Step 5: Drop the Biscuits onto the Baking Sheet

Line a baking sheet with parchment paper or lightly grease it. Using a spoon or cookie scoop, drop mounds of dough (about 2-3 tablespoons each) onto the prepared sheet, spacing them about 2 inches apart.

Step 6: Bake to Golden Perfection

Bake the biscuits in a preheated oven at 425°F (220°C) for 12-15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. The high heat encourages a nice rise and a slightly crisp exterior.

Step 7: Cool and Serve

Remove the biscuits from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack. Serve warm for the best flavor and texture. These biscuits pair wonderfully with soups, salads, or can even be enjoyed on their own with a dab of butter.

Expert Tips

• Dry Your Zucchini Well: Excess moisture can cause the biscuits to be dense and soggy. Use a clean towel to squeeze out as much water as possible.
• Use Fresh Parmesan: Freshly grated Parmesan melts better and has a more vibrant flavor than pre-grated varieties.
• Don’t Overmix: Overworking the dough can lead to tough biscuits. Stir just until the ingredients come together.
• Experiment with Herbs: Parsley is classic, but feel free to add chopped chives, thyme, or basil for different flavor profiles.
• Serve Immediately: These biscuits are best enjoyed fresh and warm, but they can be reheated in the oven or toaster oven to regain crispness.
• Try the Air Fryer Method: For a quicker bake and crispier edges, you can cook these drop biscuits in an air fryer. If you’re curious about more air fryer zucchini recipes, check out Air Fryer Zucchini Parmesan Medallions for inspiration.

Variations and Customizations

• Cheese Swap: Substitute Parmesan with Asiago, Pecorino Romano, or even a sharp cheddar for a different flavor dimension.
• Dairy-Free Option: Use plant-based milk like almond or oat milk and replace butter with coconut oil or a vegan butter substitute.
• Add Heat: Mix in a pinch of cayenne pepper or red pepper flakes for a spicy kick.
• Make It Gluten-Free: Use a gluten-free all-purpose flour blend that includes xanthan gum for best results.
• Extra Veggies: Finely grated carrot or corn kernels can be added for more texture and sweetness.
• Herb Variations: Swap parsley with dill, rosemary, or basil to change the herbal notes.

How to Store Leftovers

Leftover Zucchini Parmesan Biscuits (Drop Style) can be stored in an airtight container at room temperature for up to two days. For longer storage, place them in a sealed container or zip-top bag and refrigerate for up to a week. To reheat, warm them in a preheated oven at 350°F (175°C) for 5-7 minutes or until heated through and slightly crisp on the outside.

If you’d like to freeze these biscuits, wrap them individually in plastic wrap and place them in a freezer-safe bag. Freeze for up to three months. When ready to eat, thaw overnight in the refrigerator and reheat in the oven or toaster oven for best results.

FAQ

Can I use frozen zucchini for this recipe?

You can use frozen zucchini, but make sure to thaw it completely and squeeze out all the excess moisture. Frozen zucchini tends to release more water, so drying it thoroughly is essential to avoid soggy biscuits.

Can I make these biscuits vegan?

Yes! Replace the milk with your favorite plant-based milk, substitute melted butter with coconut oil or vegan butter, and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in place of the egg. Keep in mind the texture might be slightly different but still delicious.

Are these biscuits spicy?

No, the basic recipe is mild and savory with a peppery note from black pepper. If you prefer some heat, you can easily add red pepper flakes or cayenne pepper to the dry ingredients.

Can I double the recipe?

Absolutely! Double all the ingredients and bake the biscuits in batches to ensure even cooking. Make sure not to overcrowd the baking sheet to maintain their shape and texture.

Conclusion

These Zucchini Parmesan Biscuits (Drop Style) are a delightful way to enjoy a savory, veggie-packed treat that’s easy to make and full of flavor. Their tender crumb, cheesy bite, and fresh herbaceousness make them perfect for any meal or snack. Whether you’re a seasoned baker or a beginner, this recipe’s simplicity and flexibility are sure to impress. Give them a try, and you might just find yourself reaching for zucchini in your baking bowl more often!

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