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