Name: Flaky Zucchini Cheddar Biscuits
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tbsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1/2 cup cold unsalted butter, cubed; 1 cup shredded zucchini, squeezed dry; 1 cup shredded sharp cheddar cheese; 3/4 cup cold buttermilk; 1 tbsp fresh chives, chopped (optional); 1 tbsp melted butter (for brushing)

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Flaky zucchini cheddar biscuits are tender, buttery, and packed with fresh summer zucchini and sharp cheddar cheese. I love how they come together quickly and make the perfect savory side for soups, salads, or grilled mains. The balance of rich cheese and fresh zucchini creates a biscuit that’s both comforting and seasonal.

Why You’ll Love This Recipe

I find these biscuits especially satisfying because they’re soft on the inside, golden on the outside, and have just the right amount of cheesy goodness. The zucchini adds moisture without overpowering the flavor, making every bite light and flavorful. I also like how versatile they are—perfect for brunch spreads, picnics, or just warm from the oven with a pat of butter.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup cold unsalted butter, cubed
1 cup shredded zucchini, squeezed dry
1 cup shredded sharp cheddar cheese
¾ cup cold buttermilk
1 tablespoon fresh chives, chopped (optional)
1 tablespoon melted butter (for brushing)

Directions

I start by preheating the oven to 425°F (220°C) and lining a baking sheet with parchment paper.
In a large bowl, I whisk together the flour, baking powder, baking soda, and salt.
Then, I cut in the cold butter using a pastry cutter or my fingertips until the mixture looks like coarse crumbs.
I stir in the shredded zucchini, cheddar cheese, and chives if I’m using them.
After that, I pour in the cold buttermilk and stir gently until everything just comes together—being careful not to overmix.
I turn the dough onto a floured surface and pat it into a 1-inch thick rectangle.
I cut the dough into rounds or squares with a biscuit cutter or knife.
I place the biscuits on the prepared baking sheet, brush the tops with melted butter, and bake them for 15–18 minutes, until they’re golden brown.
I serve them warm for the best texture and flavor.

Servings and timing

This recipe yields about 12 biscuits. It takes approximately 15 minutes to prep and 18 minutes to bake, totaling just over 30 minutes from start to finish.

Variations

I sometimes mix things up by using a mix of cheeses like white cheddar or Monterey Jack. For a hint of heat, I’ll add a pinch of cayenne pepper or finely diced jalapeños. If I want a more herbal touch, I stir in fresh thyme or dill instead of chives.

Storage/Reheating

Once cooled, I store leftover biscuits in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, I warm them in a 300°F oven for about 5–7 minutes. These also freeze beautifully—just thaw and reheat in the oven to bring back that fresh-baked texture.

FAQs

How do I prevent the biscuits from getting soggy?

I always make sure to squeeze out as much moisture as possible from the zucchini. Wrapping it in a clean kitchen towel and wringing it out really helps.

Can I use pre-shredded cheese?

Yes, but I prefer freshly shredded cheddar because it melts better and gives a stronger flavor without the added anti-caking agents.

Can I make these biscuits ahead of time?

Absolutely. I sometimes make the dough, cut out the biscuits, and freeze them unbaked. When I’m ready to bake, I add a couple of extra minutes to the baking time straight from frozen.

What can I use instead of buttermilk?

If I’m out of buttermilk, I mix ¾ cup of milk with 2 teaspoons of lemon juice or vinegar and let it sit for 5 minutes before using.

Are these biscuits vegetarian?

Yes, they are vegetarian as long as the cheddar cheese used does not contain animal rennet.

Conclusion

These flaky zucchini cheddar biscuits are a delicious way to use up fresh zucchini and add a little homemade comfort to any meal. I love how easy they are to make and how well they pair with everything from soups to simple salads. Whether warm from the oven or reheated the next day, they’re always a hit.

Flaky Zucchini Cheddar Biscuits

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Author: Sue
Prep Time: 15 mins
Cook Time: 18 mins
Total Time: 33 mins
Yield: 12 biscuits
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

Flaky zucchini cheddar biscuits are tender, buttery, and packed with fresh summer zucchini and sharp cheddar cheese, making them the perfect savory side for soups, salads, or grilled mains.

Instructions

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
Cut in cold butter with a pastry cutter or fingertips until mixture resembles coarse crumbs.
Stir in zucchini, cheddar cheese, and chives if using.
Pour in cold buttermilk and stir until just combined; do not overmix.
Turn dough onto a floured surface and gently pat into a 1-inch thick rectangle.
Cut into rounds or squares using a biscuit cutter or knife.
Place on prepared baking sheet, brush tops with melted butter, and bake 15–18 minutes until golden brown.
Serve warm for best flavor and texture.

Notes

Make sure to squeeze as much moisture as possible from the zucchini to prevent soggy biscuits.
For extra cheesy flavor, sprinkle a little cheddar on top before baking.
These biscuits freeze well; reheat in the oven before serving.