If you’re anything like me, you love a good recipe that’s easy, flavorful, and brings a little extra joy to your day. That’s exactly what you’ll find with these zucchini cheddar biscuits. In this article, I’ll walk you through my story behind the recipe, how to make them perfectly fluffy, tips for ingredient prep, and fun ways to serve and store them. Whether you’re baking for brunch, packing a picnic, or just need a comforting side dish, this one’s for you.
Zucchini Cheddar Biscuits – Moist, Savory & Easy to Make
Table of Contents
The Story & Intro
Baking Zucchini Cheddar Biscuits from Memory and Tradition
Growing up, biscuits were always on our weekend table. But when I first had a zucchini cheddar version at a family reunion in the South, I knew I had to recreate it with my own twist. These zucchini cheddar biscuits are everything I love in a baked good—warm, savory, and sneakily veggie-packed.
The real charm of this recipe is its balance. The cheddar adds sharpness, the zucchini brings in moisture (without being obvious), and the chives give a fresh, almost oniony finish that works beautifully with eggs or soup. My family now expects these at every casual get-together—especially in summer when zucchini is abundant.
I started testing variations one summer afternoon after making a double batch of zucchini cheddar scones. I wanted something more pillowy, buttery, and perfect with a pat of salted butter. That’s how these biscuits came to life.
They’re ideal when you’ve got too much zucchini on hand, especially after whipping up a batch of snickerdoodle zucchini bread and still have leftovers. They freeze well, bake fast, and make a regular dinner feel a little more special.
And if you’re just now discovering the magic of baking with zucchini, this biscuit recipe is the perfect savory place to start.
Prepping for Biscuit Success
Getting the Zucchini Just Right
Zucchini can be tricky in baking because of how much moisture it holds. That’s why the first rule for perfect zucchini cheddar biscuits is this: shred your zucchini finely, and then squeeze out the liquid—thoroughly. You want to avoid soggy dough at all costs.
I use a box grater and wrap the shreds in a clean kitchen towel or cheesecloth, then twist until no more liquid drips. You’ll be surprised how much comes out. If you’ve ever made zucchini bread or a cinnamon zucchini coffee cake, you’ve probably learned this lesson already.
Use fresh zucchini whenever possible. Overripe zucchini with large seeds tends to be mushier and can break the structure of your dough. Aim for medium-sized ones with tight skin and firm flesh.
Choosing the Right Cheese and Buttermilk
Sharp cheddar cheese is your flavor anchor. Pre-shredded bags are convenient, but they’re coated with anti-caking agents that can mess with texture. Shred from a block—it melts better and tastes bolder.
And then there’s the buttermilk. If you don’t have any on hand, a simple substitute is 1 tablespoon of white vinegar or lemon juice added to 1 cup of whole milk. Let it sit for 5 minutes, and voilà—a quick buttermilk hack that keeps your biscuits tender and tangy.
You’ll also want to use very cold butter—don’t let it soften. The secret to flaky layers is keeping those butter bits intact until they hit the oven, where they’ll steam and create pockets of lift.
Mixing should be minimal—just enough to bring everything together. Over-mixing will make your biscuits tough. The dough will feel slightly sticky—don’t worry, that’s a good sign.
Serving, Pairing & Creative Uses
The Best Ways to Serve Zucchini Cheddar Biscuits
These zucchini cheddar biscuits are the kind of bake that elevates any meal with very little effort. Straight out of the oven, they’re warm, flaky, and rich with savory flavor—so they’re already delicious on their own. But pair them right, and they become unforgettable.
For brunch, I love serving them with soft scrambled eggs and sliced avocado. They’re also perfect as a side to soups and stews—especially hearty ones like my crockpot chickpea stew or a creamy tomato soup.
Another fun idea? Serve them as part of a casual summer appetizer board, alongside crispy zucchini chips and dips like herbed cream cheese or roasted garlic butter.
Creative Variations to Try
Swap sharp cheddar for smoked gouda or pepper jack. Add finely chopped jalapeños for a spicy version or use dill instead of chives.
If you’re already a fan of veggie bakes like lemon zucchini bread or blueberry banana zucchini bread, this is a savory way to expand your repertoire without extra effort.
I also love the idea of turning these into mini biscuit sliders—add sliced turkey, arugula, and cranberry sauce for a fun, garden-inspired take on leftovers.
Storing, Freezing & Reheating Tips
How to Store and Reheat Zucchini Cheddar Biscuits
Once baked, your zucchini cheddar biscuits will keep their best texture and flavor for about 2 days at room temperature. Store them in an airtight container or wrap them in foil to prevent drying out.
To reheat, pop them in a 350°F (175°C) oven for 5–7 minutes. If you’re short on time, microwave for 15 seconds—but you’ll lose the crisp edge.
For longer storage, refrigerate up to 5 days. I’ve served them with dishes like crockpot Thai chicken curry and crockpot chicken spaghetti for easy weeknight meals.
How to Freeze and Bake Ahead
To freeze unbaked, cut and freeze biscuits on a tray, then store in a freezer-safe bag. Bake directly from frozen, adding 2–3 minutes. For baked biscuits, let cool, wrap, and reheat in the oven.
They pair wonderfully with refrigerator pickled vegetables or savory meats and spreads.
Frequently Asked Questions
What type of cheese works best in zucchini cheddar biscuits?
Sharp cheddar is ideal. You can also try white cheddar or pepper jack.
Can I make zucchini cheddar biscuits ahead of time?
Yes. Freeze unbaked or baked biscuits and reheat as needed.
Why do I need to squeeze the zucchini before adding it?
Too much liquid from zucchini can make your biscuits soggy or dense.
Can I make these gluten-free?
Yes. Use a 1:1 gluten-free flour blend that includes xanthan gum.
Zucchini Cheddar Biscuits – Moist, Savory & Easy to Make
- Total Time: 33 minutes
- Yield: 10 biscuits 1x
- Diet: Vegetarian
Description
Flaky, buttery biscuits filled with shredded zucchini, sharp cheddar, and chives. Perfect for brunch, dinner, or savory snacking.
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) finely grated zucchini, liquid squeezed out
1 tablespoon chopped chives
4 ounces (113 g) shredded sharp cheddar cheese
Instructions
1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and garlic powder.
3. Cut in cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs.
4. Stir in buttermilk, grated zucchini, chives, and cheddar until just combined.
5. Turn dough onto a floured surface and gently pat into a 1-inch thick rectangle.
6. Cut into rounds using a biscuit cutter. Place on baking sheet.
7. Bake for 15–18 minutes or until golden brown on top.
8. Let cool slightly before serving. Enjoy warm!
Notes
To freeze, cut biscuits and freeze unbaked. Bake directly from frozen with 2–3 extra minutes.
To reheat baked biscuits, warm in a 350°F oven for 5–7 minutes.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Baking
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 199
- Sugar: 2g
- Sodium: 610mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 1.4g
- Trans Fat: 0.02g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 19mg
Conclusion
Whether you’re new to baking with vegetables or looking to try something beyond banana bread, zucchini cheddar biscuits are your next must-bake recipe. They’re rich, flaky, and filled with garden-fresh flavor. Easy to prep, perfect to freeze, and endlessly customizable this is the kind of comfort food that fits right into your everyday kitchen rhythm.
And like everything here on RecipesLia.com, this dish is about more than just the food it’s about creating moments you’ll want to savor again and again.
