Warm Cheesy Zucchini Biscuits

This zucchini biscuit recipe transforms humble garden zucchini into warm, cheesy delights that disappear quickly from the table. Even zucchini skeptics will reach for seconds of these tender, savory biscuits that perfectly balance vegetable goodness with comfort food appeal.

I first created these biscuits during summer zucchini season when my neighbor dropped off a basket of garden overflow. My family devoured them so quickly that they became our Sunday dinner tradition throughout the year.

Ingredients

• Fresh zucchini: Provides moisture and subtle flavor while sneaking in vegetables
• All-purpose flour: Creates the perfect tender structure
• Baking powder: Ensures a good rise for fluffy texture
• Salt: Enhances all the flavors and helps draw moisture from zucchini
• Black pepper: Adds a gentle warmth that complements the cheese
• Garlic powder: Provides savory depth without overpowering
• Red pepper flakes (optional): For those who enjoy a hint of heat
• Cold butter cubes: Create flaky pockets in the biscuits
• Whole milk: Adds richness and helps bind everything together
• Egg: Provides structure and richness
• Shredded cheese (cheddar, parmesan, or mozzarella): Adds delicious savory flavor
• Fresh scallions: Bring bright onion notes that complement the zucchini perfectly

Step-by-Step Instructions

Prepare the Zucchini:

Shred zucchini with skin on using a box grater or food processor. Place in a colander over paper towels and sprinkle with salt. Let sit for 15 minutes to release excess moisture. Press firmly with clean paper towels to extract as much liquid as possible. This crucial step prevents soggy biscuits and concentrates the zucchini flavor.

Combine Dry Ingredients:

In a large mixing bowl whisk together flour, baking powder, salt, black pepper, and garlic powder. This ensures even distribution of leavening and seasonings throughout your biscuits for consistent flavor in every bite.

Cut in Butter:

Using a pastry cutter, fork, or clean fingers work the cold butter cubes into the dry ingredients until the mixture resembles coarse crumbs with pea-sized butter pieces still visible. These butter pockets will create steam during baking resulting in flaky, tender layers.

Mix Wet Ingredients:

Whisk the egg into the milk until fully incorporated creating a protein-rich liquid that will help bind everything together. The egg also adds richness and helps with browning.

Combine Everything:

Add the egg milk mixture, cheese, scallions, and drained zucchini to the flour butter mixture. Stir gently just until combined using a light hand to avoid overworking the dough which could make tough biscuits. The dough will be slightly sticky.

Portion and Bake:

Line a baking sheet with parchment paper for easy cleanup. Use an ice cream scoop or quarter cup measure to portion dough onto the prepared sheet spacing biscuits 2 inches apart. Bake in a preheated 400 degree oven for 20 minutes until bottoms are golden and tops begin to brown. For extra flavor brush with garlic butter in the final minutes of baking.

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The shredded zucchini is truly the secret star of this recipe. It adds incredible moisture without making the biscuits soggy and brings a subtle earthy sweetness that pairs perfectly with the sharp cheese. My daughter who normally pushes green vegetables around her plate asks for these biscuits by name now.

Storage Tips

These biscuits stay fresh at room temperature in an airtight container for 2 days. For longer storage refrigerate for up to 5 days in a sealed container. To reheat simply warm in a 300 degree oven for 5 minutes or microwave for 15 seconds until heated through. The texture is best when enjoyed fresh but they revive beautifully with reheating.

Freezing Instructions

One of my favorite aspects of this recipe is its freezer friendliness. For raw dough portion biscuits onto a parchment lined sheet and freeze until solid about 2 hours. Transfer frozen portions to freezer bags where they'll keep for up to 3 months. When ready to bake place frozen biscuits on a baking sheet let sit at room temperature for 15 minutes then bake adding about 5 extra minutes to the original baking time.

Serving Suggestions

These zucchini biscuits shine alongside hearty soups and stews or as a side with grilled meats. They make a wonderful breakfast sandwich base when split and filled with scrambled eggs and bacon. For brunch try them with a dollop of herb cream cheese or alongside a frittata. The slightly savory profile also works beautifully with sweet toppings like honey or fruit jam for a delightful contrast.

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Enjoy these zucchini biscuits as a simple way to elevate meals or satisfy savory cravings with a wholesome twist.

Frequently Asked Questions

→ How do I properly prepare the zucchini for these biscuits?

Shred zucchini with skin on using a cheese grater or box grater. Place in a colander, sprinkle with salt, and let drain for 15 minutes. Press firmly with paper towels to remove as much moisture as possible. This step is crucial for light, fluffy biscuits.

→ What cheeses work best in this biscuit recipe?

You can use virtually any shredded cheese or combination. Cheddar blend offers classic flavor, while Parmesan adds sharpness. Mozzarella creates stretchy texture. Consider combining cheeses like sharp cheddar with Parmesan for complex flavor. The recipe calls for 1½ cups total.

→ Can I freeze the biscuit dough for later use?

Yes! Portion the dough on a parchment-lined baking sheet, cover, and freeze for several hours. Once frozen, transfer portions to freezer bags. When ready to bake, let sit at room temperature for 15 minutes, then bake according to recipe, adding about 5 extra minutes to the cooking time.

→ How do I store leftover baked biscuits?

Allow biscuits to cool completely, then store in airtight containers. They'll keep at room temperature for 1-2 days. For longer storage, freeze in airtight freezer bags. To reheat, warm in the oven until heated through. The texture may change slightly when frozen due to ice crystal formation.

→ What can I serve with these zucchini biscuits?

These versatile biscuits pair wonderfully with soups, stews, and chilis. They make an excellent side for breakfast alongside eggs or as an accompaniment to a summer salad. Simply served warm with butter, they make a delicious snack or appetizer that highlights fresh garden produce.

→ Can I make these biscuits without the garlic?

Absolutely. The garlic powder in the biscuit mixture and the optional garlic butter topping can both be omitted for a milder flavor. You could substitute with herbs like thyme or rosemary, or simply enjoy the natural flavor of the zucchini and cheese.