These biscuits were born out of a hot summer afternoon in my Texas kitchen, when zucchini was piling up from the garden and I needed something comforting but clever. I remember pulling open the fridge, spotting a block of sharp cheddar and thinking, “Why not throw it all into biscuit dough?” One bite in, and I knew I’d struck gold. The sharpness of the cheese with the subtle sweetness of zucchini, tucked inside layers of flaky, buttery dough, was exactly the kind of comfort food that brought everyone to the table. And that’s what I’m all about recipes that bring people together. These zucchini cheddar biscuits aren’t just a side dish they’re a memory in the making.
It’s a recipe that reminds me of family dinners where my dad would ask for “just one more” three times. Or weekend brunches where I’d pair it with eggs and something like cottage cheese ranch dip for a creamy twist. It’s those small moments that made me fall in love with food all over again. When you taste these biscuits, I hope they do the same for you. With simple ingredients and honest flavors, this recipe nails the balance between cozy and fresh.
Table of Contents
Why Squeeze the Zucchini?
Zucchini has a high water content, and if you skip squeezing it, your biscuit dough can turn out soggy. That extra moisture messes with the flour-to-liquid ratio, leading to dense, gummy centers. The trick? After grating the zucchini, measure out what you need, then wrap it in a clean towel or paper towel and wring out the liquid until it’s nearly dry. This ensures the biscuit texture stays light and flaky not a sad, damp mess.
If you’re new to baking with vegetables, this is a great first step. And if you’re a fan of other veggie-loaded recipes, you might also love my cottage cheese pizza bowls, which use hidden veggies in all the right ways.
The Basics of Folding Biscuit Dough
Folding biscuit dough isn’t about being fancy it’s about building those signature layers. Once you’ve mixed the shaggy dough, pat it into a rectangle. Then fold it like a letter, turn it, and pat it out again. Repeat this about five times. Each fold traps air and layers of fat from the cold butter, which melt in the oven and puff up the biscuits. It’s the difference between a flat biscuit and one that rises with real Southern pride.
Pro tip: Don’t overwork the dough. Gentle hands make soft biscuits. You want it messy-looking, with visible butter bits throughout. Think of this method as the biscuit version of lamination no fancy croissant tools required.
Flavor-Packed Zucchini Cheddar Biscuits with Full Instructions
When you’re craving something warm, flaky, and filled with real ingredients, these zucchini cheddar biscuits deliver big time. Not only are they cheesy and tender, but they also sneak in a touch of green from garden-fresh zucchini without anyone suspecting they’re eating vegetables. The trick to perfect texture? Squeeze out that moisture before it ruins your dough. Once you get the hang of folding and cutting, these biscuits become an instant go-to for weeknights, brunches, or holiday tables.
These zucchini cheddar biscuits are the kind of side dish that can also be the star. I often serve them beside hamburger potato casserole for a hearty dinner .
Ingredients (Makes 8 large zucchini cheddar biscuits)
- 2 cups (240 g) all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon garlic powder
- 5 tablespoons (70 g) unsalted butter, very cold
- 1 cup (240 g) buttermilk
- 1 cup (135 g) finely grated zucchini (liquid squeezed out after measuring)
- 1 tablespoon chopped chives
- 4 ounces (113 g) shredded sharp cheddar cheese
Instructions
- Preheat oven to 425°F (218°C). Lightly grease a 10-inch cast iron skillet or oven-safe baking dish and set aside.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and garlic powder.
- Grate and add butter: Use a box grater to shred the cold butter into the dry mix. Toss gently so each butter bit gets coated in flour.
- Stir in mix-ins: Add the buttermilk, grated zucchini (moisture squeezed out), chives, and cheddar cheese. Mix gently until a shaggy dough forms. This is the base of your zucchini cheddar biscuits—don’t overwork it.
- Fold the dough: Transfer to a floured surface. Pat it into a large rectangle, fold it in half, rotate, and repeat five times. These folds are what make zucchini cheddar biscuits flaky and tender.
- Cut the biscuits: Use a 2.5–3 inch biscuit cutter and press straight down. Don’t twist it’ll seal the edges. Reform and cut until you have 8 biscuits.
- Bake to golden perfection: Place them close together in the skillet and bake for 18–20 minutes until golden-brown and fluffy.
- Serve warm: Enjoy your fresh zucchini cheddar biscuits with butter, jam, or alongside cozy mains.
These zucchini cheddar biscuits are even better when reheated from frozen.
How to Store and Freeze Zucchini Cheddar Biscuits
Homemade zucchini cheddar biscuits are best warm from the oven, but they also hold up beautifully for later enjoyment if stored right. If you’re making them ahead for brunch or meal prep, here’s exactly how to store, freeze, and reheat them so they taste like they were just baked.
Once completely cooled, you can store your biscuits in an airtight container at room temperature for up to 2 days. If you need longer storage, refrigerate them for up to one week. The key is to avoid sogginess so don’t wrap them while they’re still warm. Letting them cool fully keeps the texture just right.
To freeze, wrap each biscuit tightly in plastic wrap or foil and place in a freezer-safe container. They’ll keep for 2 to 3 months without losing flavor or structure. These zucchini cheddar biscuits are ideal for batch baking. I love having a stash in the freezer for last-minute guests or quick weekday breakfasts with a hot cup of coffee and lemon blueberry cake .
The Right Way to Reheat Biscuits Without Drying Them Out
Reheating is where many biscuits go wrong dried out centers or rubbery textures are all too common. But if done properly, these zucchini cheddar biscuits come back to life with the same buttery layers you love.
Oven method: Preheat your oven to 350°F (175°C). Place frozen or refrigerated biscuits on a baking sheet and cover lightly with foil. Heat for 10–12 minutes until warmed through. This helps preserve their moisture and flakiness.
Toaster oven tip: For a small batch, use your toaster oven to save energy. Add a pat of butter on top before reheating for added flavor.
Avoid microwaving, unless you’re in a real rush. It softens the structure and can make your biscuits taste chewy, not flaky. If you do, wrap them in a damp paper towel and microwave for 10–15 seconds max.
Delicious Ways to Serve Zucchini Cheddar Biscuits
Serving zucchini cheddar biscuits is where the fun really begins. These biscuits are incredibly versatile and can swing from breakfast to dinner with ease. One of my favorite ways to serve them is split and stuffed with fluffy scrambled eggs, crispy bacon, and a smear of hot pepper jelly basically my Texas-style breakfast sandwich. They also make a fantastic base for mini biscuit sliders at brunch, especially when paired with savory spreads like cottage cheese ranch dip or whipped honey butter.
These biscuits are incredibly versatile. Serve them split open with scrambled eggs and hot sauce, or pair them with something rich like chicken parmesan zucchini boats. For brunch spreads, I love serving these next to fruit, jam, and maybe even cottage cheese pizza bowls for contrast.
For a sweet-savory combo, bring in something like pecan bundt pan zucchini bread or crispy zucchini chips as a crunchy side.
Print
Zucchini Cheddar Biscuits: Comfort Food with a Fresh Twist
- Total Time: 35 mins
- Yield: 8 biscuits
- Diet: Vegetarian
Description
Flaky, cheesy zucchini cheddar biscuits with chives, perfect for brunch or as a savory side. Freezer-friendly and full of comfort.
Ingredients
2 cups (240 g) all-purpose flour
1 tablespoon baking powder
¼ teaspoon baking soda
1 teaspoon salt
½ teaspoon garlic powder
5 tablespoons (70 g) unsalted butter, very cold
1 cup (240 g) buttermilk
1 cup (135 g) grated zucchini, liquid squeezed out
1 tablespoon chopped chives
4 ounces (113 g) shredded sharp cheddar cheese
Instructions
1. Preheat oven to 425°F and grease a 10-inch skillet.
2. Whisk dry ingredients in a large bowl.
3. Grate cold butter and mix into flour.
4. Add buttermilk, zucchini, chives, and cheese. Stir gently.
5. Turn onto a floured surface, pat into rectangle, and fold 5 times.
6. Cut with a 2.5–3 inch biscuit cutter. Do not twist.
7. Arrange biscuits in skillet, edges just touching.
8. Bake for 18–20 minutes until golden. Serve warm.
Notes
Store in airtight container for 1–2 days at room temp or up to 1 week in the fridge.
Freeze baked biscuits for up to 3 months and reheat in oven at 350°F for best results.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Side Dish
- Method: Baking
- Cuisine: American
Conclusion
Zucchini cheddar biscuits are everything we love in a biscuit flaky, cheesy, warm but with a fresh, garden twist that makes them feel just a little bit special. They’re easy enough for weeknights, impressive enough for guests, and comforting enough for quiet weekends at home.
From savory zucchini boats to sweet brunch treats like zucchini bread, there’s no limit to what you can pair them with. Now that you’ve got the base recipe down, go make it yours!
So the next time you have a few zucchinis sitting around, you know what to do grate, squeeze, fold, and bake up a batch of zucchini cheddar biscuits that are bound to steal the show. From my Texas kitchen to yours enjoy every flaky bite.
FAQs About Zucchini Cheddar Biscuits
Yes, absolutely. Zucchini has a high water content. If you skip this step, your dough will become too wet, which leads to dense and soggy biscuits. After grating, wrap the zucchini in a clean towel or paper towel and squeeze until it’s almost dry.
Definitely. You can prepare the dough, cut the biscuits, and freeze them unbaked. When ready to bake, just pop them into the oven directly from the freezer and add a few extra minutes to the bake time.
Use the oven. Preheat to 350°F, cover biscuits loosely with foil, and bake for 10–12 minutes. Avoid microwaving as it changes the texture and dries them out.
Yes! These biscuits work well with a variety of bold, melty cheeses. Try pepper jack, gruyère, or even smoked gouda for different flavor twists. Just be sure to stick with cheeses that melt well and have a strong taste to complement the zucchini.
