Description
Flaky Zucchini Cheddar Biscuits are tender, buttery, and savory with a seasonal twist, combining fresh zucchini and sharp cheddar for a delicious summer side perfect for brunch, picnics, or dinner.
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
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
- Stir in the shredded cheddar and grated zucchini until evenly distributed.
- Gradually pour in the buttermilk, mixing until just combined. Do not overmix.
- Turn the dough onto a floured surface, pat it into a 1-inch thick rectangle, and fold it over itself a few times.
- Pat the dough out again and cut out rounds using a biscuit cutter. Place on the prepared baking sheet.
- Bake for 15–18 minutes, or until golden brown on top.
- Let the biscuits cool slightly before serving. Enjoy warm.
Notes
- Add fresh herbs like chives or thyme for extra flavor.
- For a spicy kick, include a pinch of cayenne or chopped jalapeños.
- Cheddar can be swapped with pepper jack or gruyère.
- Store in an airtight container at room temperature for 2 days, refrigerate up to 5 days, or freeze for 2 months.
- Reheat in a 350°F oven for 5–7 minutes or microwave for 20–30 seconds.
Nutrition
- Serving Size: 1 biscuit
- Calories: 180
- Sugar: 1g
- Sodium: 270mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
