1. **Preheat** your oven to 425°F (220°C).
2. **Grate the zucchini**, then squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth.
3. **Mix the dry ingredients** (flour, baking powder, baking soda, salt) in a large bowl.
4. **Cut in the butter** until the mixture resembles coarse crumbs.
5. **Stir in the zucchini** and any optional add-ins like cheese or herbs.
6. **Add milk or buttermilk** and stir just until combined — do not overmix.
7. **Drop spoonfuls** of dough onto a baking sheet lined with parchment paper.
8. **Bake** for about 12-15 minutes or until golden brown.
### Tips for the Best Zucchini Drop Biscuits
* **Don’t skip draining the zucchini!** Excess moisture can make the biscuits soggy.
* **Use cold butter** to get that flaky biscuit texture.
* **Customize your biscuits** with garlic powder, rosemary, or cheddar cheese for extra flavor.
* **Serve warm** with butter, honey, or alongside your favorite soups and stews.
### Conclusion
Zucchini Drop Biscuits are a fantastic way to sneak some veggies into your meals without sacrificing taste or texture. They’re fast, forgiving, and adaptable — perfect for weekday dinners or weekend brunches. Next time you find yourself with a surplus of zucchini, give this recipe a try and enjoy a comforting, homemade treat!
Would you like me to include a full recipe with exact measurements and instructions as well?
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