If you’re looking to liven up your baking routine, Zucchini Biscuits are about to become your new obsession! These fluffy, golden biscuits are everything you love about a classic buttermilk biscuit, but with the fresh, garden-bright flavor and delicate moisture of shredded zucchini. Each bite boasts a rich, cheesy interior with an irresistibly crisp edge. They come together in just about half an hour, making them the perfect savory treat for breakfast spreads, brunch with friends, or alongside a cozy soup for dinner. Whether you want to use up a bumper crop of zucchini or bring a little extra flair to your bread basket, this is a recipe you’ll reach for again and again.
Ingredients You’ll Need
Everything you need for these Zucchini Biscuits is probably already in your pantry and fridge! Each ingredient brings something special to the table—from light, fluffy texture to melt-in-your-mouth flavor, or that beautiful green and golden color. Here’s why each one matters:
- All-purpose flour: Provides the perfect foundation for tender and hearty biscuits.
- Baking powder: Essential for that spectacular rise and fluffiness.
- Baking soda: Gives extra lift while balancing the mild tanginess of buttermilk.
- Salt: Brings out the flavors of the cheese, butter, and zucchini.
- Garlic powder: Adds a gentle savory note without overpowering the fresh veggies.
- Black pepper: Offers a subtle warmth that complements the cheese and zucchini beautifully.
- Unsalted butter, cold and cubed: The secret to flaky layers and rich, buttery depth.
- Shredded zucchini (squeezed dry): Moistens the dough and provides delicate, earthy notes—be sure to wring out the water!
- Shredded cheddar cheese: Adds sharp, melty goodness and that signature cheesy pull.
- Buttermilk: Gives the dough tenderness and a hint of tang you simply can’t fake.
How to Make Zucchini Biscuits
Step 1: Prepare Your Oven and Baking Sheet
Start by cranking your oven up to 425°F (220°C), so it’s fully preheated for that all-important rise. Line a baking sheet with parchment paper—this helps keep the Zucchini Biscuits from sticking and makes cleanup a breeze.
Step 2: Whisk Together the Dry Ingredients
In a large mixing bowl, whisk the flour, baking powder, baking soda, salt, garlic powder, and black pepper until everything’s combined. This ensures each bite has the perfect balance of rise and flavor, and that the leaveners are distributed evenly throughout the dough.
Step 3: Cut in the Cold Butter
Add the cubed cold butter to the bowl and use a pastry cutter or fork to work it into the flour mixture. The goal is coarse crumbs—some pieces should be pea-sized. This technique is the secret to tender, flaky biscuits, as those little pockets of butter will melt during baking and create beautiful layers.
Step 4: Add the Zucchini and Cheese
Fold in the shredded zucchini (make sure you’ve squeezed out as much liquid as you can!) and the cheddar cheese. The zucchini brings subtle moisture and mild, garden-fresh flavor, while the cheese turns every Zucchini Biscuit into a gooey, savory dream.
Step 5: Mix in the Buttermilk
Pour in the buttermilk and stir gently until the dough just comes together. Don’t overmix—less is more here, and will keep your biscuits tender and soft.
Step 6: Shape and Cut the Biscuits
Turn your shaggy dough onto a floured surface and gently pat it into a 1-inch thick round. Use a biscuit cutter (or a glass) to cut out your biscuits, re-patting scraps as needed. Each round becomes a pillowy Zucchini Biscuit ready to bake.
Step 7: Bake to Golden Perfection
Arrange the biscuits on the prepared baking sheet and slide them into the hot oven. Bake for 12-15 minutes until they’re gloriously golden on top and beautifully puffed. Let them cool just for a minute—then enjoy warm!
How to Serve Zucchini Biscuits
Garnishes
I love giving these Zucchini Biscuits a rustic finishing touch. Try a sprinkle of chopped fresh chives or parsley for color and a pop of herbal flavor. If you’re feeling decadent, brush the tops with a bit of melted butter while they’re still hot to amp up the appeal even more.
Side Dishes
These biscuits shine alongside just about anything! Serve them with a big bowl of tomato soup, a hearty salad, or next to scrambled eggs for breakfast. They’re also excellent with roasted veggies or as a fresh side with a summer barbecue spread.
Creative Ways to Present
Don’t be afraid to get playful! Turn your Zucchini Biscuits into flavorful sliders stuffed with grilled chicken or roasted veggies, or split them and top with a fried egg for a fun brunch twist. For dinner, use them instead of dinner rolls and wow the whole table.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, keep leftover Zucchini Biscuits in an airtight container at room temperature for up to 2 days. If you want them to last a bit longer, stashing them in the fridge will keep them fresh for about 4 days.
Freezing
If you want to make a double batch or just save some for later, Zucchini Biscuits freeze beautifully. Wrap each biscuit tightly in plastic wrap and store them in a zip-top bag or airtight container for up to 2 months. When you crave one, you’ll be thrilled they’re ready to go!
Reheating
To enjoy that fresh-from-the-oven taste, pop biscuits in a 350°F oven for 5-8 minutes, or microwave for 20-30 seconds until just heated through. This brings back the irresistible pillowy texture and melts any remaining cheese bits.
FAQs
Can I use whole wheat flour instead of all-purpose?
Yes, you can substitute up to half of the flour with whole wheat for extra fiber and a nutty flavor. Using all whole wheat might make the biscuits a bit denser, so I recommend sticking with no more than 50 percent for best texture.
How do I make sure my biscuits stay light and fluffy?
Keep that butter cold and avoid overmixing the dough! Handling the dough gently helps create those flaky, tender layers that make Zucchini Biscuits truly special. Also, be sure your oven is fully preheated before baking.
What if my zucchini is extra watery?
After shredding, pile the zucchini into a clean kitchen towel or paper towels and squeeze as hard as you can. Removing as much moisture as possible keeps the biscuits from getting soggy and helps them bake up perfectly.
Can these biscuits be made dairy-free?
With a few swaps, absolutely! Use a good dairy-free butter, plant-based cheese, and your favorite dairy-free “buttermilk” (mix non-dairy milk with a splash of vinegar) to keep these Zucchini Biscuits just as tasty for everyone.
Are Zucchini Biscuits freezer-friendly after baking?
Yes! Store fully cooled biscuits in a freezer-safe bag for up to 2 months. They reheat beautifully in the oven, so you can always have a fresh batch on hand without any extra work.
Final Thoughts
Bursting with flavor and impossible to resist fresh from the oven, these Zucchini Biscuits are a fabulous way to elevate any meal. Give them a try—you just might find they become a new staple on your table, whether you’re feeding a crowd or simply treating yourself to a cozy snack. Happy baking!
Print
Zucchini Biscuits Recipe
- Total Time: 30 minutes
- Yield: 8 biscuits 1x
- Diet: Vegetarian
Description
Delicious and flavorful zucchini biscuits with a cheesy twist, perfect for breakfast or as a savory snack.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
Additional Ingredients:
- 1/4 cup unsalted butter, cold and cubed
- 1 cup shredded zucchini (squeezed dry)
- 1/2 cup shredded cheddar cheese
- 3/4 cup buttermilk
Instructions
- Preheat and Prepare: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and black pepper.
- Cut in Butter: Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Add Zucchini and Cheese: Fold in the shredded zucchini and cheddar cheese.
- Combine: Pour in the buttermilk and stir gently until the dough just comes together; do not overmix.
- Shape and Bake: Turn the dough out onto a floured surface, pat into a 1-inch thick round, cut out biscuits, and place them on the baking sheet. Bake for 12-15 minutes or until golden brown.
- Serve: Serve warm.
Notes
- Make sure to squeeze excess moisture from the zucchini to keep the biscuits from getting soggy.
- Add a sprinkle of fresh herbs like chives or parsley for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 190
- Sugar: 2g
- Sodium: 260mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg
