Zucchini Cheddar and Herb Biscuits
Flaky, golden, and packed with flavor, these Zucchini Cheddar and Herb Biscuits are the perfect combination of savory indulgence and wholesome goodness. Shredded zucchini adds a boost of moisture and nutrients, while sharp cheddar cheese melts into every bite for a rich, tangy kick. Fresh herbs like parsley and chives take these biscuits to gourmet levels, infusing them with bright, aromatic notes. Thanks to the buttermilk and cold butter, these biscuits bake up tender with a perfectly crisp exterior. Ready in just under 40 minutes, they're ideal for breakfast spreads, brunch gatherings, or as a hearty side to soups and salads. Serve them warm and watch them disappear!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 1 tablespoon Granulated sugar
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (cold, cubed)
- 0.75 cups Zucchini (shredded and squeezed to remove excess moisture)
- 1 cups Sharp cheddar cheese (shredded)
- 1 tablespoon Fresh parsley (chopped)
- 1 tablespoon Fresh chives (chopped)
- 0.75 cups Buttermilk
- 1 large Egg
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt.
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
Stir in the shredded zucchini (make sure to squeeze out as much moisture as possible), cheddar cheese, parsley, and chives, ensuring the ingredients are evenly distributed.
In a separate bowl, whisk together the buttermilk and egg until smooth.
Pour the buttermilk mixture into the dry ingredients and stir gently with a wooden spoon or spatula until the dough just comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently knead it a few times until it forms a cohesive ball.
Pat the dough into a 1-inch-thick round and use a 2.5-inch biscuit cutter or a similar-sized glass to cut out biscuits. Recombine scraps and repeat until all the dough is used.
Place the biscuits on the prepared baking sheet, leaving about 1 inch of space between each.
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 on the baking sheet before serving. Enjoy warm!
Nutrition Facts
Calories |
2468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.8 g | 191% | |
| Saturated Fat | 90.8 g | 454% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 618 mg | 206% | |
| Sodium | 3362 mg | 146% | |
| Total Carbohydrate | 220.6 g | 80% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 26.1 g | ||
| Protein | 68.7 g | 137% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 1134 mg | 87% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1248 mg | 27% | |
*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.
