Zucchini Cheddar Biscuits
There really isn’t much better than a soft and warm biscuit straight from the oven with some butter melted over it! YUM!!
These zucchini cheddar biscuits are definitely one of my favorite quick sides to add to dinners or to enjoy as part of a delicious savory breakfast or brunch. They have just the right amount of moisture from the shredded zucchini, are tangy from the cheddar cheese and buttermilk and then I’ve added some fresh parsley for some extra pop of green and zing on the tongue.
So if you’re looking to up your game when it comes to baking biscuits, stick around for this recipe as it’s sure to impress.
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Recipe Notes:
- As an optional step, you can make an extra portion of shredded cheese and chopped herbs to place on top of your biscuits just before placing them in the oven. This gives them an extra pop of green color and makes the tops brown nicely.
- If you are using a hard, Northern flour like King Arthur Flour, then I recommend using one cup of all-purpose and one cup of cake flour as this will result in a softer biscuit.
- Some peel their zucchini before shredding it. I don’t do this for my recipe and you certainly don’t need to especially if you are using young zucchini as their skin will be thin and tender.
- Any tender squash (green, yellow, or striped) can be used in place of zucchini.
- To make these biscuits gluten-free, use 1:1 all-purpose gluten-free flour mix.
Keep your freshly baked biscuits at room temperature for 1 or 2 days. You’ll need to cover them with foil or plastic wrap and then place them in an airtight container – this prevents them from drying out. You can also store these biscuits in the refrigerator for up to one week.
Yes, you can freeze these biscuits. Make sure that you allow the biscuits to completely cool before you freeze them – this ensures that excess moisture isn’t trapped inside of them once frozen otherwise they can become dense when thawed later.
Once cooled, wrap each biscuit tightly in plastic wrap or foil and then store them in an airtight container or freezer bag. These biscuits can freeze for 2-3 months.
These biscuits freeze and reheat beautifully. To reheat your previously-baked biscuits, transfer them frozen to a parchment-lined baking sheet and bake in your oven at 350° for 15-20 minutes. To prevent the biscuits from over-browning, lay a sheet of foil over the frozen biscuits. When the biscuits are soft and warm throughout the center then they are ready to enjoy. You can also reheat your biscuits in the microwave if you prefer.
Zucchini Cheddar Biscuits
- Shred the zucchini and spread on a cutting board or cookie sheet.
- Sprinkle on the salt and let sit for 1/2 hour.
- Rub off the salt and then squeeze all water out from the zucchini. Drain on paper towels as you prepare the dough.
- Preheat oven to 400F. Grease 2 cookie sheets and set aside.
- In a large bowl, combine the flour, baking powder and baking soda.
- Cut in the cold butter using a pastry cutter or large fork.
- Stir in the cheddar cheese and zucchini.
- Pour in the buttermilk and stir until no dry spots remain.
- Use a cookie scoop to portion out 2 Tablespoon – sized drop biscuits onto the prepared cookie sheets.
- Brush with a bit of melted butter and bake for 10 minutes, until golden brown.
- Stir the parsley into the remaining butter and brush on the warm biscuits. You may want to do two coats.
Other Scrumptious Biscuit Recipes
Zucchini Cheddar Biscuits
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Ingredients
- 2 zucchini, shredded approximately 2/3 cup
- 1 Tablespoon coarse salt
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 cup cold butter cubed
- 1 cup shredded cheddar cheese
- 3/4 cups buttermilk room temperature
- 1/4 cup butter melted
- 1/3 cup fresh parsley chopped
Instructions
- Shred the zucchini and spread on a cutting board or cookie sheet.
- Sprinkle on the salt and let sit for 1/2 hour.
- Rub off the salt and then squeeze all water out from the zucchini. Drain on paper towels as you prepare the dough.
- Preheat oven to 400 F.
- Grease 2 cookie sheets and set aside.
- In a large bowl, combine the flour, baking powder and baking soda.
- Cut in the cold butter using a pastry cutter or large fork.
- Stir in the cheddar cheese and zucchini.
- Pour in the buttermilk and stir until no dry spots remain.
- Use a cookie scoop to portion out 2 Tablepoon – sized drop biscuits onto the prepared cookie sheets.
- Brush with a bit of melted butter and bake for 10 minutes, until golden brown.
- Stir the parsley into the remaining butter and brush on the warm biscuits. You may want to do two coats.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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