These Cheesy Zucchini Biscuits are the perfect savory treat for any time of day. Packed with shredded zucchini, melty cheese, and a hint of garlic, they’re fluffy, flavorful, and super easy to make. Enjoy them as a side dish, snack, or even a light breakfast!
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Ingredients (Makes 12 biscuits)
- 2 cups (250 g) all-purpose flour
- 2 tsp (8 g) baking powder
- 1/2 tsp (2.5 g) baking soda
- 1/2 tsp (2.5 g) salt
- 1/2 tsp (2.5 g) garlic powder
- 1 cup (100 g) shredded zucchini (excess moisture squeezed out)
- 1 cup (100 g) shredded cheddar cheese
- 1/4 cup (60 g) unsalted butter, melted
- 2/3 cup (160 ml) buttermilk
- 1 large egg
Directions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or grease it lightly.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder.
- Prepare the Wet Ingredients: In a separate bowl, mix the melted butter, buttermilk, and egg until well combined.
- Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Avoid overmixing.
- Add Zucchini and Cheese: Fold in the shredded zucchini and cheddar cheese until evenly distributed.
- Shape the Biscuits: Drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Use your hands or a spoon to shape them slightly if desired.
- Bake: Bake in the preheated oven for 18-20 minutes, or until the biscuits are golden brown and cooked through.
- Cool and Serve: Allow the biscuits to cool slightly on a wire rack before serving.
Serving Suggestions
- Serve warm with a dollop of sour cream or cream cheese.
- Pair with a bowl of hearty soup or chili for a comforting meal.
- Enjoy as a savory breakfast with scrambled eggs and bacon.
- Use as a base for mini sandwiches or sliders.
- Top with a drizzle of honey for a sweet and savory twist.
Cooking Tips
- Squeeze the Zucchini Well: Use a clean kitchen towel or cheesecloth to remove as much water as possible from the shredded zucchini.
- Customize the Cheese: Swap cheddar for mozzarella, Parmesan, or a mix of your favorite cheeses.
- Make It Spicy: Add a pinch of chili flakes or diced jalapeños for a spicy kick.
- Don’t Overmix: Stir just until combined to keep the biscuits light and fluffy.
Nutritional Benefits
- High in Protein: Thanks to the cheese and buttermilk.
- Vegetable Boost: Zucchini adds fiber, vitamins, and minerals.
- Lower in Sugar: A savory treat with minimal sugar.
Dietary Information
- Vegetarian-Friendly
- Not Gluten-Free: Use gluten-free flour if needed.
- Not Dairy-Free: Substitute with dairy-free cheese and milk for a dairy-free version.
Nutritional Facts (Per Biscuit)
- Calories: 150
- Protein: 5 g
- Carbohydrates: 15 g
- Fat: 7 g
- Fiber: 1 g
- Sugar: 1 g
Storage
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep for up to 5 days. Reheat in the oven for best results.
- Freezer: Freeze for up to 2 months. Thaw and warm in the oven before serving.
Why You’ll Love This Recipe
- Quick and easy to make, with minimal prep time.
- Packed with flavor and a great way to use up zucchini.
- Versatile as a snack, side, or breakfast option.
- Perfectly cheesy, fluffy, and satisfying.
Conclusion
These Cheesy Zucchini Biscuits are a delightful way to enjoy fresh zucchini. The combination of savory cheese and tender zucchini creates a biscuit that’s both comforting and nutritious. Whether for breakfast, a snack, or a dinner side, these biscuits are sure to become a favorite.
Frequently Asked Questions
- Can I use frozen zucchini?
Yes, thaw and squeeze out the excess water before using. - Can I substitute the buttermilk?
Yes, mix 2/3 cup milk with 1 tablespoon lemon juice or vinegar as a buttermilk substitute. - What cheese works best?
Cheddar is great, but you can use mozzarella, Parmesan, or a cheese blend. - Can I make them gluten-free?
Substitute the flour with a gluten-free baking mix for similar results. - How do I reheat them?
Warm in the oven at 350°F (175°C) for 5-7 minutes to restore crispness. - Can I freeze the dough?
Yes, shape the dough into biscuits and freeze on a tray. Once frozen, store in a bag and bake from frozen, adding a few extra minutes. - Can I make them dairy-free?
Use plant-based milk and dairy-free cheese for a dairy-free version. - Can I add herbs?
Absolutely! Add fresh or dried herbs like parsley, basil, or thyme for extra flavor. - Why is my dough sticky?
The moisture in zucchini can vary. If too sticky, add a little more flour, 1 tablespoon at a time. - Can I double the recipe?
Yes, this recipe doubles easily to make more servings.