Buttermilk and Zucchini Drop Biscuits

These. Are. Good. I know it’s a little weird to have zucchini in biscuits.. but I had some fresh zucchini and we got to have some wheat! It’s always nice to have another zucchini recipe for this time of the year. They whip together fairly quickly, and since they are drop biscuits they don’t make much of a mess at all.

Buttermilk and Zucchini Drop Biscuits
  • 2 medium zucchini
  • 2 cups whole wheat flour, preferably freshly ground
  • 1/2 t salt + plus a bit for the zucchini
  • 2 t baking powder
  • 1/4 t baking soda
  • 1/4 cup lard (what I used), coconut oil, butter, or tallow- cold
  • 1/2 cup buttermilk 
  • 1/2 cup sour cream (you probably also just use 1 cup of buttermilk or kefir, but this was tasty)
  1. Preheat the oven to 425.
  2. Shred the zucchini and put it in a strainer with a bit of salt (a good pinch?) to help draw out the moisture. Leave it there while you grind your flour and do the next few steps. 
  3. Chill your fat if it is soft.You want it super cold. 
  4. Mix the flour, salt, baking soda, and baking powder.
  5. Cut in the fat of your choice, until it is incorporated but there are still small chunks the size of peas. Most of it will look about the texture of course ground corn. You do not want to over work it or they won’t be super yummy tender thingies. 
  6. Use a spatula to press the extra liquid out of the zucchini. You want it mostly dry.
  7. Stir the zucchini into the flour mixture. 
  8. Stir the buttermilk and sour cream into the flour mixture. Incorporate, but do not over work it.
  9. Drop 2 T worth of dough dollops onto greased cookie sheets. 
  10. Bake for 12-15 minutes until golden brown and cooked through. But, keep an eye on them you do not want them to overcook. 
I ate these with very mini hamburger patties. Think 3 bite sliders. Super cute. Mark preferred them with jelly.  


  1. Mmm, these sound delish! I have zucchinis in the fridge and was looking for what to make with them, and saw this at today’s link up. Thanks ofr sharing! I’ve pinned this :)