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.
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)
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.
Nutrition
- Serving Size: 1 biscuit
- Calories: 165
- Sugar: 1g
- Sodium: 270mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg
