Cheddar Zucchini Biscuits
Transform your next baking session with these irresistible Cheddar Zucchini Biscuits—a savory twist on classic comfort food. Packed with shredded sharp cheddar cheese and freshly grated zucchini, these flaky, buttery biscuits offer a perfect balance of rich flavor and subtle freshness. The secret to their tender texture lies in using cold, cubed butter and buttermilk, ensuring each bite is melt-in-your-mouth delicious. Ready in just under 40 minutes, these easy-to-make biscuits are perfect for breakfast, brunch, or as a side to your favorite soups and stews. For a golden, bakery-style finish, top them with an optional egg wash before baking. Serve these cheesy zucchini biscuits warm and watch them disappear from the table!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.25 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (cold, cubed)
- 1 cup Shredded sharp cheddar cheese
- 1 cup Zucchini (grated and squeezed dry)
- 0.75 cup Buttermilk (cold)
- 1 piece Egg (optional, for brushing)
- 1 tablespoon Water (for egg wash, optional)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the flour, baking powder, baking soda, and salt.
Add the cold cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
Fold in the shredded cheddar cheese and grated zucchini. Make sure the zucchini is well-squeezed to remove excess moisture before adding.
Gradually add the cold buttermilk, stirring gently with a fork until the dough just comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Use a floured biscuit cutter or the rim of a glass to cut out rounds of dough, re-rolling scraps as needed.
Place the biscuits on the prepared baking sheet, leaving about an inch of space between each biscuit.
For an optional golden finish, whisk the egg with 1 tablespoon of water to create an egg wash, and brush it lightly over the tops of the biscuits.
Bake in the preheated oven for 15-18 minutes, or until the biscuits are golden brown on top.
Remove from the oven and let the biscuits cool slightly. Serve warm and enjoy!
Nutrition Facts
Calories |
2362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.8 g | 182% | |
| Saturated Fat | 88.1 g | 440% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 573 mg | 191% | |
| Sodium | 3862 mg | 168% | |
| Total Carbohydrate | 210.2 g | 76% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 14.6 g | ||
| Protein | 68.3 g | 137% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 1140 mg | 88% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1221 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
