Zucchini Drop Biscuits with Cheese 
Fluffy, cheesy drop biscuits loaded with fresh zucchini and baked until golden brown.
Ingredients
• 1½ cups grated zucchini, lightly squeezed dry
• 1½ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup shredded sharp cheddar cheese
• ¼ cup grated Parmesan cheese
• ⅓ cup melted butter
• ½ cup milk
• 1 large egg
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, garlic powder, onion powder, salt, and pepper.
Stir in the cheddar cheese and Parmesan cheese.
In a separate bowl, whisk together the melted butter, milk, and egg.
Add the wet ingredients and grated zucchini to the dry ingredients. Stir just until combined.
Drop heaping spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 15–18 minutes, or until the tops are golden and the biscuits are cooked through.
Let cool for 5 minutes before serving.
Tips
• Don’t overmix the dough or the biscuits may become dense.
• For extra flavor, add 1 tablespoon chopped chives or green onions.
• Brush the tops with melted butter right after baking for a bakery-style finish.
Storage
Store in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer for the best texture.
