Zucchini cheddar drop biscuits are ridiculously easy to make! These deliciously flaky vegan cheddar chive biscuits melt in your mouth!
Fall is just about here but there is still so much to be said about fresh summer flavors! When I hit up the farmer’s market in late fall I’m usually on the hunt for peak season veggies, herbs and pretty much anything else that looks too good to pass up!
Late summer is a great time to start thinking about how to preserve the fresh flavors of summer veggies for the upcoming fall months! I recently shared a summer veggie soup on my Instagram that is a perfect freezer meal for the cold days of winter.
Really is there anything better than a warm bowl of soup to keep you cozy on a chilly day? I would say probably soup coupled with a delicious zucchini cheddar drop biscuit.
Tips for Making Zucchini Cheddar Drop Biscuits
Cheddar chive biscuits are a so simple to make. They freeze well and are a great accompaniment to soups or to make breakfast sandwiches.
This recipe for dairy free drop biscuits begins with a few simple ingredients:
- all purpose flour – select gluten free all purpose flour (I recommend King Arthur or Bob’s Red Mill) to make gluten free drop biscuits
- baking powder
- vegan butter, ghee or palm shortening
- almond milk
Seriously, that is it! To make a basic vegan biscuit, you only need five ingredients.
This recipe incorporates the fresh flavors of late summer to make zucchini cheddar drop biscuits. I highly recommend adding in some vegan cheddar, chives and fresh zucchini to create a delicious accompaniment to late summer and early fall dishes.
You may also consider adding a bit of garlic powder or smashed garlic to these vegan zucchini biscuits. A teaspoon of garlic powder will really amplify the fresh flavors.
I get many of my healthy baking ingredients delivered direct to me using Thrive Market. I love being able to get things delivered fast to my home!
You can get each of the ingredients you’ll need for this and more of my healthy treat recipes at Thrive Market. Get $20 in shopping credit when you sign up for Thrive Market!
A Few Common Questions About Baking Homemade Biscuits
What Can I Serve with Cheddar Chive Biscuits?
Check out all of my delicious soup recipes that are the perfect pairing with healthy zucchini biscuits. I also highly recommend using a cheddar chive drop biscuit to make an insanely delicious breakfast sandwich.
What Can You Use instead of Milk for Biscuits?
To make vegan zucchini biscuits I swap out dairy milk for almond milk. Other options for baking vegan biscuits would include oat milk, cashew milk, hemp milk or other unsweetened, unflavored plant milks.
How Do You Make Biscuits from Scratch? How Do You Make Flaky Biscuits from Scratch?
Surprisingly homemade biscuits from scratch are actually quite easy. The key to making flaky biscuits is to keep your fat source and liquid cold.
This healthy biscuit recipe has just a few ingredients to help you to make easy homemade biscuits that are deliciously flaky. To enhance the color of the biscuits you can brush the outsides with some additional almond milk if desired.
What is a Drop Biscuit?
Drop biscuits are biscuits made with enough milk that they can be dropped with a spoon. It’s all about texture when you’re making homemade biscuits.
How Do I Cut Biscuits?
You can use a biscuit cutter to cut biscuits. If you are in a pinch, try using the top of a glass with a thin rim.
This pastry blender and biscuit cutter set is a great start if you are making homemade biscuits for the first time.
Troubleshooting Making Homemade Biscuits
Why do my biscuits taste like flour?
Biscuits that taste like flour almost always are a result of having too much flour! Baking with flour can be tricky but one of the best resources I found was from Sally’s Baking Addiction that showed the proper technique for measuring flour – the spoon and level method.
I had no idea that I had been scooping flour wrong for years! This method of measuring flour has greatly helped my baking results.
Why do my biscuits fall apart?
Biscuits falling apart relates to the fat in your biscuit recipe. When you are cutting in your fat source be sure not to cut the fat into too small of pieces, this will result in biscuits not staying together.
Need More Zucchini Recipe Ideas? Check out a Few of Momma Fit Lyndsey’s Favorite Zucchini Recipes!
- Healthy Zucchini Bread
- Pumpkin Zucchini Muffins
- Healthy Double Chocolate Zucchini Muffins
- Zucchini Lasagna Rolls
- Air Fryer Zucchini Fries
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Zucchini Cheddar Drop Biscuits
- 2 cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- ½ cup vegan butter ghee or palm shortening
- ¾ cup unsweetened plain almond milk
- 1 cup vegan cheddar cheese shredded
- ½ cup shredded zucchini
- 1 tablespoon fresh chives diced
- Preheat oven to 450F.
- In a large bowl mix together flour, baking powder and salt. Use a pastry cutter to cut butter into dry ingredients until you create coarse crumbs.
- Mix in milk, cheddar cheese, zucchini and chives. Stir with a fork until the dough is moist and pulls away from the bowl.
- Turn the dough onto a lightly floured working surface and toss with flour until it's no longer sticky. Use a lightly floured pastry roller to roll out the dough to ½ inch thick. Cut with a biscuit cutter.
- Continue rolling and cutting process until all biscuits are cut. Place biscuits on an ungreased baking sheet and Brush a bit of almond milk on the outside of the biscuits if desired. Bake for about 10 minutes or until golden brown.