Name: Flaky Zucchini Cheddar Biscuits – Summer’s Most Delicious Side
Prep time: 15 min
Cook time: 18 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, cold and cubed; 1 cup sharp cheddar cheese, shredded; 1 cup grated zucchini (excess moisture squeezed out); 3/4 cup buttermilk

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Flaky Zucchini Cheddar Biscuits are my go-to summer side dish. Packed with freshly grated zucchini and sharp cheddar cheese, these golden, buttery biscuits are light yet rich, savory, and incredibly tender. I love how they bring a seasonal twist to classic biscuits—perfect for picnics, brunches, or alongside grilled meats and soups. Flaky Zucchini Cheddar Biscuits – Summer’s Most Delicious Side

Why You’ll Love This Recipe

I love how these biscuits strike the perfect balance between flaky and moist. The zucchini adds a subtle earthiness and moisture without overpowering the flavor, while the cheddar melts into little pockets of cheesy goodness. They’re simple to make, great for using up extra summer zucchini, and completely satisfying fresh from the oven or warmed up the next day. Best of all, they don’t require any special equipment or ingredients—just basic pantry staples and fresh produce.

ingredients

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

All-purpose flour
Baking powder
Salt
Unsalted butter (cold and cubed)
Sharp cheddar cheese (shredded)
Fresh zucchini (grated and excess moisture squeezed out)
Buttermilk

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, and salt.
I cut in the cold butter using a pastry cutter or my fingers until the mixture resembles coarse crumbs.
I stir in the shredded cheddar and grated zucchini until evenly distributed.
I pour in the buttermilk gradually, mixing until just combined. I avoid overmixing to keep the biscuits tender.
I turn the dough out onto a floured surface, pat it into a 1-inch thick rectangle, and fold it over itself a couple of times to create flaky layers.
I gently pat the dough out again and use a biscuit cutter to cut out rounds, placing them on the prepared baking sheet.
I bake the biscuits for 15–18 minutes, or until they’re golden brown on top.
I let them cool slightly before serving, though I have to admit, they’re irresistible warm from the oven.

Servings and timing

This recipe makes about 10–12 biscuits, depending on the cutter size. The total time is around 35 minutes:

15 minutes prep
15–18 minutes baking
A few minutes cooling time

Variations

Sometimes I like to mix it up by adding fresh herbs like chives or thyme for extra flavor. If I want a spicier biscuit, I’ll throw in a pinch of cayenne or some finely chopped jalapeños. I’ve also swapped out cheddar for pepper jack or gruyère, and they turn out just as delicious.

storage/reheating

To store, I keep the biscuits in an airtight container at room temperature for up to 2 days or refrigerate them for up to 5 days. For longer storage, I freeze them in a zip-top bag for up to 2 months. To reheat, I pop them in a 350°F oven for about 5–7 minutes or microwave them for 20–30 seconds until warmed through.

FAQs

How do I keep the biscuits flaky and tender?

I make sure to use very cold butter and avoid overmixing the dough. Folding the dough over itself helps create those beautiful layers.

Can I use pre-shredded cheese?

I prefer freshly grated cheese because it melts better and doesn’t contain anti-caking agents that can affect the texture.

What’s the best way to drain the zucchini?

I squeeze the grated zucchini in a clean kitchen towel or paper towels until most of the moisture is gone. This keeps the biscuits from getting soggy.

Can I make the dough ahead of time?

Yes, I often prep the dough and cut out the biscuits, then refrigerate them for a few hours before baking. They bake up perfectly fresh when I’m ready.

Can I make them gluten-free?

Yes, I’ve had success using a 1:1 gluten-free baking flour blend in place of the all-purpose flour.

Conclusion

Flaky Zucchini Cheddar Biscuits are one of my favorite ways to celebrate summer produce in a comforting, homey way. Whether I serve them at brunch, alongside dinner, or sneak one as a snack, they never disappoint. They’re simple, versatile, and bursting with seasonal flavor—definitely a must-try.