Cheese Biscuits with Vegetables

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Buttery, cheesy, flaky drop biscuits filled with shredded zucchini and carrots are a perfect match for steaming bowls of chicken soup or hearty corn chili.

Vegetable biscuits in basket with blue gingham napkin

Cheese Drop Biscuits

With a flaky interior, a golden top, and an awesome crunchy, golden bottom, these cheddar drop biscuits are rapidly becoming new favorites.

Cooler weather and soups beg for homemade bread to go with them. When there isn’t time for the bread to rise drop biscuits to the resuce. There is no waiting or rolling out of dough on the counter. Just mix them up and grab a cookie scoop.

biscuits on tray before baking

The vegetable flavors are very subtle here, but they add something special to these biscuits. These drop biscuits come together so quickly and easily, I’m willing to bet I’ll be making them regularly.

Often when baking with zucchini you will want to remove excess moisture. Not this time. Just shred the zucchini and carrots and add your flour. Then later when adding the milk you will adjust as needed depending on the moisture of your batter.

shredded carrots and zucchini with flour in bowl

For the flakiest of insides, the trick is the butter. SUPER cold butter is key. I will even put the stick in the freezer before using my coarse grater to grate it. Stir the butter into the mixture just until combined.

(I absolutely love this grater and have used it for years now. Side note, If you happen to live near IKEA it’s a few dollars cheaper in the store.)

It will be lumpy and you will see chunks of butter. That is okay because that butter will melt when you bake the biscuits creating those flaky pockets.

grated butter for biscuits

Cookie scoops are great for drop biscuits. My favorite scoop is the largest one in this set. Drop the biscuits directly onto a baking sheet. The butter in the biscuits will melt and keep them from sticking and give them a nice golden bottom.

Vegetable Biscuits

Baking powder and cold butter will give you the flaky biscuits you have ever seen:

  • zucchini
  • carrot
  • all-purpose flour 
  • baking powder
  • kosher salt
  • freshly ground black pepper
  • butter
  • milk 
  • Italian parsley
  • green onions
  • cheddar cheese
biscuit dough with cheese and vegetables

Cheese Biscuit Recipe

  1. Preheat oven to 425°F. Combine the shredded zucchini and carrots in a bowl and toss with ¼ cup of flour to coat. Set aside.
  2. In a large bowl, combine the remaining flour, baking powder, salt, and pepper and stir with a fork to combine. Grate the butter and add to the dry ingredients. Stir with a fork until crumbs form.
  3. Add ⅔ cup milk and stir again. Gradually stir in additional milk, just a tablespoon or so at a time. Add just enough milk for the dough to come together and become a tiny bit sticky.
  4. Add the shredded vegetables, parsley, and green onions. Stir to combine. Add the cheese and stir once more to mix throughout the dough. Scoop the dough onto a baking sheet in approximately ¼-⅓ cup portions.
  5. Bake for 14-16 minutes until lightly browned on top and golden brown on the bottom.
drop biscuits with vegetables in basket

Cheddar Biscuits

Biscuits could be their own food group or a meal all in themselves. We enjoy them with soups and chili the most.

Some days call for a body and soul-warming soup. Vegetable soup with chicken and potatoes or white bean cabbage soup are full of goodness you will savor.

Italian Vegetable Beef Soup, with its list of simple ingredients and cozy flavor, is one you should try as well. Easy three-ingredient tomato soup will be ready when you pull cheesy biscuits from the oven.

drop biscuits with vegetables in basket

Cheese Biscuits with Vegetables

With a flaky interior, a golden top, and an awesome crunchy, golden bottom, these cheddar drop biscuits are rapidly becoming new favorites.
Prep Time: 15 mins
Cook Time: 16 mins
Total Time: 31 mins
Servings: 15

Ingredients 

  • 1 small zucchini, shredded about 1 cup
  • 1 large carrot, shredded about 1 cup
  • cups all-purpose flour divided
  • teaspoons baking powder
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup COLD butter grated
  • cup milk plus up to ¼ cup more, ONLY as needed
  • ¼ cup chopped Italian parsley
  • ¼ cup thinly sliced green onions
  • 1 cup freshly shredded cheddar cheese

Instructions

  • Preheat oven to 425°F. Combine the shredded zucchini and carrots in a bowl and toss with ¼ cup of flour to coat. Set aside.
  • In a large bowl, combine the remaining flour, baking powder, salt, and pepper and stir with a fork to combine. Grate the butter and add to the dry ingredients. Stir with a fork until crumbs form.
  • Add ⅔ cup milk and stir again. Gradually stir in additional milk, just a tablespoon or so at a time. Add just enough milk for the dough to come together and become a tiny bit sticky.
  • Add the shredded vegetables, parsley, and green onions. Stir to combine. Add the cheese and stir once more to mix throughout the dough. Scoop the dough onto a baking sheet in approximately ¼-⅓ cup portions.
  • Bake for 14-16 minutes until lightly browned on top and golden brown on the bottom.

Notes

Please note that these biscuits are not baked on parchment. The contact with the metal pan is what helps create that fantastic golden bottom crust for the biscuits.

Nutrition

Calories: 165kcal · Carbohydrates: 16g · Protein: 4g · Fat: 9g · Saturated Fat: 6g · Polyunsaturated Fat: 0.4g · Monounsaturated Fat: 2g · Trans Fat: 0.2g · Cholesterol: 25mg · Sodium: 332mg · Potassium: 96mg · Fiber: 1g · Sugar: 1g · Vitamin A: 1004IU · Vitamin C: 3mg · Calcium: 115mg · Iron: 1mg
Tried this recipe?Mention @bestvegetablerecipes or tag #bestvegetablerecipes!
drop biscuits with vegetables in basket
stacked veggie biscuits in basket

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