Name: Zucchini Cheddar Biscuits Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon garlic powder; 1/4 cup cold unsalted butter, cut into small cubes; 1 cup shredded sharp cheddar cheese; 1 cup finely shredded zucchini, squeezed dry; 3/4 cup buttermilk; 1/4 cup milk (more as needed); 1 tablespoon chopped fresh chives or parsley

Zucchini Cheddar Biscuits Recipe tastes like a cheesy, tender drop biscuit with little pops of juicy zucchini and crisp golden edges, and it works perfectly for busy weeknights or lazy brunches in about 35 minutes start to finish. Anyone who loves biscuits, wants a fun way to use extra zucchini, or needs a quick side for soup or eggs will enjoy this recipe. I tested these on my picky neighbor and he “accidentally” ate four, which felt like a solid life achievement.

Why Make This Zucchini Cheddar Biscuits Recipe at Home

You control the cheese, the butter, and the salt, so these biscuits actually taste like cheddar instead of mystery bread. Freshly grated zucchini keeps them moist and tender, and you skip all the preservatives that come with store bought biscuits.

You also use up that mountain of garden zucchini in a way that does not involve another loaf of zucchini bread. The recipe comes together in one bowl, no mixer, and you pull hot biscuits from the oven in about the time it takes to set the table and make scrambled eggs.

“These Zucchini Cheddar Biscuits disappeared faster than any bread I have ever served with dinner, and my kids asked for them again the next night. ★★★★★”

Ingredients You Need

Dry ingredients

2 cups all purpose flour
1 tablespoon baking powder (use a fresh can so the biscuits rise well)
1 teaspoon garlic powder (optional, but it adds great flavor)
1 teaspoon fine sea salt
1 teaspoon sugar (balances the zucchini and sharp cheddar)
1/4 teaspoon black pepper

Cold ingredients

6 tablespoons unsalted butter, very cold and cut into small cubes
- Use real butter, not margarine, for best flavor and texture.
- I prefer a higher fat European style butter when I have it, but any good quality unsalted butter works.

Wet ingredients

3/4 cup cold buttermilk
- If you do not have buttermilk, mix 3/4 cup milk with 2 teaspoons lemon juice or vinegar and let it sit 5 minutes.
1 large egg

Zucchini and cheese

1 cup packed grated zucchini (about 1 small to medium zucchini)
- Do not peel it. The green flecks look pretty and add nutrients.
- Squeeze out excess moisture with a clean kitchen towel or paper towels.
1 cup shredded sharp cheddar cheese
- I grate a block of cheddar instead of using pre shredded, since bagged shreds contain starch that can make biscuits less tender.
- Use extra sharp cheddar if you want a stronger cheese flavor.

Optional flavor boosters

2 tablespoons chopped fresh chives or green onions
1 tablespoon melted butter for brushing the tops after baking

Equipment

Box grater or food processor with grating disc for the zucchini and cheese
Large mixing bowl
Fork or pastry cutter to cut in the butter
Measuring cups and spoons
Baking sheet lined with parchment paper or a silicone baking mat
Cookie scoop or two spoons to portion the dough
Oven and wire rack for cooling

Tips & Mistakes

Squeeze the zucchini very well so the dough stays thick and the biscuits rise instead of spreading flat.
Keep the butter and buttermilk cold so the biscuits bake up fluffy with nice little steam pockets.
Mix the dough gently and stop as soon as the flour disappears to avoid tough biscuits.
Use freshly grated cheddar instead of bagged shreds so the cheese melts smoothly into the dough.
Do not over bake; pull them when the tops turn golden and the bottoms feel set, or they dry out.
Space the dough mounds at least 2 inches apart so they do not bake into one big biscuit.
Taste the dough for salt by cooking a tiny spoonful in a skillet if you change cheeses, since some brands taste saltier.
Line the pan with parchment so the biscuits release easily and the bottoms do not scorch.

How to Make Zucchini Cheddar Biscuits Recipe

Step 1: Prep the zucchini and oven

Preheat your oven to 425°F and line a baking sheet with parchment paper. Wash the zucchini and trim the ends. Grate it on the large holes of a box grater, then place the shreds in a clean towel and squeeze out as much liquid as you can.

Fluff the squeezed zucchini with your fingers so it does not clump. Set it aside while you mix the dry ingredients. This step keeps the biscuits from turning soggy.

Step 2: Mix the dry ingredients

In a large bowl, whisk together the flour, baking powder, garlic powder, salt, sugar, and black pepper. Break up any little clumps of baking powder with your fingers. You want an even mix so the biscuits rise evenly.

Taste a tiny pinch of the flour mixture if you want to check the salt level. Adjust slightly if you use a very mild cheddar. Set the bowl aside.

Step 3: Cut in the cold butter

Add the cold butter cubes to the flour mixture. Use a pastry cutter or a fork to cut the butter into the flour until you see pea sized bits. You can also pinch the butter with your fingers, but work quickly so it stays cold.

You want small, visible pieces of butter scattered through the flour. Those pieces melt in the oven and create tender layers. If the butter starts to soften, slide the bowl into the fridge for 5 to 10 minutes.

Step 4: Add zucchini, cheddar, and herbs

Add the squeezed zucchini, shredded cheddar, and chopped chives or green onions to the bowl. Toss everything with a fork or your hands until the zucchini and cheese coat lightly in the flour mixture. This step keeps the add ins from clumping in one spot.

Make sure you break up any big handfuls of zucchini. You want even distribution so every biscuit gets some cheese and some vegetable goodness. Set the bowl aside while you mix the wet ingredients.

Step 5: Mix the wet ingredients

In a small bowl or measuring cup, whisk together the cold buttermilk and egg until smooth. The egg adds structure and a bit of richness. Cold liquid helps keep the butter from melting before baking.

You now have your wet mixture ready to bring the dough together. Keep it near the flour bowl so you can move quickly. The less the dough sits, the higher the biscuits rise.

Step 6: Bring the dough together

Pour the buttermilk mixture over the flour mixture. Use a fork or spatula to gently fold the dough until no dry pockets of flour remain. Scrape the bottom and sides of the bowl so you catch all the flour.

Stop mixing as soon as the dough looks shaggy and thick. It should feel sticky but hold its shape when you scoop it. If it looks dry and crumbly, splash in another tablespoon of buttermilk.

Step 7: Portion the biscuits

Use a medium cookie scoop or two spoons to drop mounds of dough onto the lined baking sheet. Aim for about 1/4 cup of dough per biscuit. Space them about 2 inches apart so they have room to puff.

You should get 10 to 12 biscuits, depending on the size of your scoop. If any mounds look very tall, gently pat the tops so they bake more evenly. Do not flatten them completely, since you want some height.

Step 8: Bake until golden

Slide the baking sheet into the hot oven. Bake the biscuits for 13 to 16 minutes, until the tops turn golden and the edges look set. The bottoms should feel firm when you lift one gently with a spatula.

If your oven runs hot, start checking at 12 minutes. Rotate the pan once if your oven browns unevenly. Pull the biscuits when they look nicely browned but not dark.

Step 9: Finish and cool slightly

Brush the hot biscuits with melted butter if you use it. This step adds shine and extra flavor. Transfer the biscuits to a wire rack so the bottoms stay crisp.

Let them cool for about 5 minutes before serving so the cheese sets slightly. Serve warm while the centers still feel soft and steamy. Try not to eat three before they reach the table.

Variations I've Tried

I swap half the cheddar for pepper jack and add a pinch of chili flakes when I want a little heat. I also stir in cooked, crumbled bacon and chives for a brunch version that tastes like a biscuit version of a loaded baked potato. Sometimes I use half whole wheat flour and half all purpose flour, then add an extra tablespoon of buttermilk to keep the texture tender.

You can fold in finely chopped spinach instead of some of the zucchini for extra greens. I also like a version with smoked cheddar and a little smoked paprika, which gives a cozy, almost grilled flavor. If you need a vegetarian side for chili or tomato soup, that smoked cheddar version works really well.

How to Serve Zucchini Cheddar Biscuits Recipe

Serve these Zucchini Cheddar Biscuits warm with a pat of soft butter and a sprinkle of flaky salt on top. They pair nicely with scrambled eggs, omelets, or a simple frittata for breakfast or brunch. I also like them next to tomato soup, chicken noodle soup, or a big salad for a lighter dinner.

You can split them and stuff them with sliced turkey, lettuce, and tomato for a fun little sandwich. Kids love them as a snack with carrot sticks and ranch or hummus on the side. They also travel well in lunchboxes if you wrap them in parchment.

How to store

Room temperature: Keep leftover biscuits in an airtight container at room temperature for up to 2 days. Cool them completely before you close the container so condensation does not make them soggy.
Fridge: Store in the fridge for up to 4 days if your kitchen runs warm or you add bacon or other meats. Reheat gently before serving so the cheese softens again.
Freezer: Freeze biscuits on a baking sheet until solid, then move them to a freezer bag and keep them up to 2 months. Thaw at room temperature or in the fridge.
Reheating: Warm biscuits in a 325°F oven or toaster oven for 8 to 10 minutes until heated through, or in an air fryer at 320°F for 4 to 6 minutes. Avoid the microwave when you can, since it can make them chewy, but if you use it, heat in short bursts and eat right away.