Name: Zucchini Biscuits
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Approximately 12-15 biscuits
Ingredients: 1 1/4 cups shredded zucchini; 2 cups flour; 1 1/2 TBS baking powder; 1 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon garlic powder; 1/4 cup butter cut into small cubes; 1 cup whole milk; 1 egg; 1 1/2 cups shredded cheese (cheddar blend, Parmesan, Mozzarella, or a combination); 1/4 cup sliced scallions

Zucchini Biscuits are more than just a side dish; they’re a culinary revelation that transforms humble garden bounty into pure comfort. Have you ever found yourself with an abundance of zucchini, wondering how to use it up in a way that truly excites your taste buds? Look no further! These incredibly tender and flavorful zucchini biscuits are the answer. People adore them for their incredibly moist texture, subtle sweetness, and the delightful surprise of a hidden vegetable. What truly sets these apart is their ability to be both a savory delight, perfect alongside a hearty stew or grilled meats, and a wonderfully light accompaniment to breakfast or brunch. They’re deceptively simple to make, yet they deliver an undeniably sophisticated flavor that will have everyone asking for the recipe.

Savory Zucchini Biscuits: A Deliciously Unexpected Treat

Are you looking for a way to use up that abundant zucchini from your garden or the grocery store? Or perhaps you’re simply in the mood for a savory baked good that’s a delightful departure from the usual sweet offerings? Look no further than these incredible Zucchini Biscuits! They’re surprisingly light, wonderfully flavorful, and packed with the goodness of fresh zucchini and melty cheese. These aren’t your average biscuits; they’re a savory sensation that’s perfect as a side dish, a light lunch, or even a satisfying snack. The subtle sweetness of the zucchini bakes down beautifully, creating moist pockets within the tender biscuit, while the cheese adds a delightful tang and gooeyness. Get ready to impress yourself and anyone lucky enough to share these with you!

Ingredients:

1 1/4 cups shredded zucchini (or a heaping cup full)

2 cups flour

1 1/2 TBS baking powder

1 teaspoon salt

1/4 teaspoon black pepper or more to taste

1/2 teaspoon garlic powder

A few dashes of red pepper (optional)

1/4 cup butter cut into small cubes

1 cup whole milk

1 egg

1 1/2 cups shredded cheese (can use a cheddar blend, Parmesan, Mozzarella or a combination of cheeses)

1/4 cup sliced scallions

Optional: Garlic Butter topping (garlic paste or powder mixed with 3 TBS melted butter)

Preparation Steps:

Preheat and Prep Your Zucchini: First things first, let’s get our oven ready. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). This ensures a nice, hot environment for those biscuits to rise and bake to golden perfection. Now, let’s talk about the star of our savory show: the zucchini. You’ll need about 1 1/4 cups of finely shredded zucchini. A box grater works perfectly for this. The key here is to gently squeeze out as much excess moisture as you can. You can do this by placing the shredded zucchini in a clean kitchen towel or cheesecloth and twisting it to wring out the liquid. This step is crucial because too much moisture can make your biscuits dense and gummy. We want light and fluffy! Once prepped, set your dried shredded zucchini aside.

Combine the Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, black pepper, garlic powder, and the optional red pepper flakes if you like a little kick. Whisking these dry ingredients together thoroughly ensures that the leavening agent (baking powder) and seasonings are evenly distributed throughout the dough, leading to consistent results in every biscuit. It’s a simple step, but it makes a difference!

Cut in the Butter and Add Wet Ingredients: Now it’s time to incorporate the fat. Add the cold, cubed butter to the dry ingredients. Using your fingertips, a pastry blender, or even two forks, work the butter into the flour mixture until it resembles coarse crum extractbs, with some pea-sized pieces of butter remaining. These bits of butter will melt during baking, creating flaky layers. Next, in a separate small bowl, whisk together the whole milk and the egg until well combined. Make a well in the center of your dry ingredients and pour in the milk and egg mixture.

Forming the Dough and Incorporating the Goodies: Gently stir the wet and dry ingredients together with a fork or spatula until just combined. Be careful not to overmix; a shaggy dough is perfectly fine. Overmixing can develop the gluten too much, resulting in tough biscuits. Now, fold in the prepared shredded zucchini, the shredded cheese, and the sliced scallions. Again, mix until just combined, ensuring the additions are evenly distributed without overworking the dough. The dough will be somewhat sticky at this stage, and that’s exactly what we’re looking for.

Shaping and Baking Your Biscuits: Lightly flour a clean work surface and turn out the dough. Gently pat or press the dough into a rough circle or rectangle, about 3/4 inch thick. You can use a biscuit cutter to create perfectly round biscuits, or simply use a sharp knife to cut the dough into squares. Place the biscuits onto an ungreased baking sheet or a baking sheet lined with parchment paper, spacing them about an inch apart. For an extra special touch, you can brush the tops of the biscuits with a little melted butter or, even better, our optional Garlic Butter topping before baking. Bake for 15-20 minutes, or until the biscuits are golden brown and cooked through. The aroma filling your kitchen will be absolutely divine!

Serving Suggestions:

These Zucchini Biscuits are incredibly versatile. Serve them warm with a smear of butter, or drizzle them with a bit more of that delicious garlic butter. They are the perfect accompaniment to a hearty soup, a fresh salad, or even as a stand-alone snack with your favorite dip. Enjoy!

Conclusion:

There you have it – your guide to making delightfully tender and flavorful zucchini biscuits! This recipe is a true winner because it transforms a humble garden vegetable into a star breakfast or brunch side. The subtle sweetness of the zucchini pairs beautifully with the buttery, flaky biscuit dough, creating a biscuit that’s both comforting and surprisingly light. They’re incredibly versatile and perfect for using up that abundant summer squash.

I love serving these warm, straight from the oven, with a dollop of honey butter, a smear of cream cheese, or alongside your favorite savory breakfast dishes like scrambled eggs and beef bacon. For a sweet twist, consider adding a sprinkle of cinnamon or nutmeg to the dough, or a handful of fresh blueberries. Don’t be afraid to experiment with adding a touch of shredded cheese for a savory variation that’s fantastic with soup.

I truly encourage you to give these zucchini biscuits a try. They’re simpler than you might think and the results are so rewarding. You’ll be amazed at how quickly they become a family favorite. Happy baking!

Frequently Asked Questions:

Can I use other types of squash instead of zucchini?

While zucchini is ideal for its moisture content and mild flavor, you could experiment with yellow squash. Be sure to shred it finely and potentially squeeze out a little extra moisture compared to zucchini to maintain the right biscuit consistency.

How should I store leftover zucchini biscuits?

Store cooled zucchini biscuits in an airtight container at room temperature for up to two days, or in the refrigerator for up to four days. Reheat gently in a toaster oven or a warm oven to recapture their delicious texture.

Do I need to peel the zucchini?

No, you don’t need to peel the zucchini. The skin is perfectly edible and adds a nice bit of color and texture to the biscuits. Just be sure to wash it thoroughly before shredding.

Zucchini Biscuits

Savory and cheesy biscuits featuring shredded zucchini, perfect as a side dish or a light meal.

Prep Time
15 Minutes

Cook Time
15 Minutes

Total Time
30 Minutes

Servings
Approximately 12-15 biscuits

Ingredients

1 1/4 cups shredded zucchini
2 cups flour
1 1/2 TBS baking powder
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 cup butter cut into small cubes
1 cup whole milk
1 egg
1 1/2 cups shredded cheese (cheddar blend, Parmesan, Mozzarella, or a combination)
1/4 cup sliced scallions

Instructions

Step 1
Preheat oven to 400°F (200°C). Lightly grease a baking sheet.
Step 2
In a large bowl, whisk together the flour, baking powder, salt, black pepper, garlic powder, and optional red pepper.
Step 3
Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
Step 4
Stir in the shredded zucchini, shredded cheese, and sliced scallions.
Step 5
In a separate small bowl, whisk together the milk and egg. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Step 6
Drop spoonfuls of the dough onto the prepared baking sheet, about 1-inch apart.
Step 7
Bake for 12-15 minutes, or until golden brown and cooked through.
Step 8
Optional: While biscuits are baking, prepare the garlic butter topping by mixing garlic paste or powder with melted butter.
Step 9
Brush the warm biscuits with garlic butter, if desired, before serving.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

Easy Zucchini Biscuits – Fluffy & Delicious

Savory Zucchini Biscuits: A Deliciously Unexpected Treat