Zucchini Cheddar Biscuits

Home » Recipes » Zucchini Cheddar Biscuits
| | |

A delicious alternative to Cheddar Bay Biscuits, these Zucchini Cheddar Biscuits are light, fluffy, buttery and everything a good drop biscuit should be!

A delicious twist on classic drop biscuits, these Zucchini Cheddar Drop Biscuits are tender, light and fluffy with a buttery, cheesy flavor that will pair perfectly with almost any dinner!

Cheddar Zucchini Biscuits Recipe

In my opinion, almost any meal can benefit from having a side of bread or biscuits. Who doesn’t love the sight of a bread or biscuit basket at the dinner table?!

I’ve done my fair share of experimenting with different biscuit recipes to keep things interesting (I’ve shared some of my favorite recipes below) and today’s Cheddar Zucchini biscuit recipe is one of those experiments that went wonderfully, wonderfully well.

Inspired by my favorite homemade Cheddar Bay Biscuits, I was curious if I could add grated zucchini to a biscuit recipe to impart that same tender, moist texture that it lends to zucchini bread. The result is a light, fluffy and tender biscuit that is wonderfully buttery, cheesy and a bit salty.

These biscuits skip the heavy garlic punch that Cheddar Bay biscuits are known for so it’s a better option if you’re already having a meal with lot of garlic – or if the garlic would be too stark of a contrast with the main meal.

close-up of zucchini cheddar biscuit

The biggest tip for making these zucchini biscuits is to ensure that you drain out the excess water from the zucchini. This ensures the biscuits become light, tender and crispy on the outside. (If you forget to do this, be sure to reduce the buttermilk by a few tablespoons to offset the additional moisture.)

How to store zucchini biscuits: These biscuits can be stored at room temperature for 3-4 days or frozen for up to 2 months. (This set of freezer containers is a crazy bargain.)

composite image showing a pile of zucchini cheddar biscuits along with three images showing how to make them

Zucchini Biscuits Ingredients

Scroll down to the printable recipe card for full measurements.

Tip: make this recipe your own by adding in your favorite seasonings. Garlic, onion, curry powders, etc would all be delicious additions.

ingredients needed to make zucchini cheddar biscuits

Kitchen Tools You May Find Helpful

  • Measuring Cups and Spoons
  • Cookie Sheet
  • Mixing Bowl
  • Pastry Cutter or Large Fork
  • Cookie Scoop
  • Pastry brush <– I like these because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty.
overhead image of a plate piled high with cheddar zucchini biscuits

How to Make Zucchini Biscuits

Shred the zucchini and spread on a cutting board or cookie sheet.

Sprinkle on the salt and let sit for 1/2 hour.

Rub off the salt and then squeeze all water out from the zucchini. Drain on paper towels as you prepare the dough.

in-process images of how to make zucchini cheddar biscuits

Preheat oven to 400F

Grease 2 cookie sheets and set aside.

in-process images of how to make zucchini cheddar biscuits

In a large bowl, combine the flour, baking powder and baking soda.

Cut in the cold butter using a pastry cutter or large fork.

in-process images of how to make zucchini cheddar biscuits

Stir in the cheddar cheese and zucchini.

Pour in the buttermilk and stir until no dry spots remain.

in-process images of how to make zucchini cheddar biscuits

Use a cookie scoop to portion out 2 Tablepoon-sized drop biscuits onto the prepared cookie sheets.

Brush with a bit of melted butter and bake for 10 minutes, until golden brown.

in-process images of how to make zucchini cheddar biscuits

Stir the parsley into the remaining butter and brush on the warm biscuits. You may want to do two coats.

Pin this Easy Recipe for mouth-watering Cheddar Zucchini Biscuits for your next soup or seafood night:

A delicious alternative to Cheddar Bay Biscuits, these Zucchini Cheddar Biscuits are light, fluffy, buttery and everything a good drop biscuit should be!

Grab your free printable recipe card for our cheddar zucchini biscuits recipe:

Want to Save This Recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

Please enable JavaScript in your browser to complete this form.

By submitting this form, you consent to receive emails from Sugar, Spice and Glitter.

Yield: 12 biscuits

Zucchini Cheddar Biscuits

Zucchini Cheddar Biscuits

A delicious alternative to Cheddar Bay Biscuits, these Zucchini Cheddar Biscuits are light, fluffy, buttery and everything a good drop biscuit should be!

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 2 Shredded Zucchini, approximately 1/2 cup
  • 1 Tablespoon Coarse Salt
  • 2 cups All-Purpose Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1/2 cup Cold Butter, cubed
  • 1 cup Shredded Cheddar Cheese
  • 3/4 cups Buttermilk, room temperature
  • 1/4 cup Butter, melted
  • 1/3 cup Fresh Parsley, chopped

Instructions

  1. Shred the zucchini and spread on a cutting board or cookie sheet.
  2. Sprinkle on the salt and let sit for 1/2 hour.
  3. Rub off the salt and then squeeze all water out from the zucchini. Drain on paper towels as you prepare the dough.
  4. Preheat oven to 400F
  5. Grease 2 cookie sheets and set aside.
  6. In a large bowl, combine the flour, baking powder and baking soda.
  7. Cut in the cold butter using a pastry cutter or large fork.
  8. Stir in the cheddar cheese and zucchini.
  9. Pour in the buttermilk and stir until no dry spots remain.
  10. Use a cookie scoop to portion out 2 Tablepoon-sized drop biscuits onto the prepared cookie sheets.
  11. Brush with a bit of melted butter and bake for 10 minutes, until golden brown.
  12. Stir the parsley into the remaining butter and brush on the warm biscuits. You may want to do two coats.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 224Total Fat: 15gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 40mgSodium: 898mgCarbohydrates: 17gFiber: 1gSugar: 1gProtein: 5g

Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.

Pin this Recipe for Later

Please leave a comment on the blog or share a photo on Pinterest

blue bowl filled with cheddar zucchini biscuits on a gray napkin

I hope your family loves these easy zucchini drop biscuits as much as mine does!

For more beautiful breads, check out our full bread recipe collection here:

For more scrumptious side dishes, check out our full side dish recipe collection here:

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.