Go Back
- 1 medium zucchini, grated and excess moisture squeezed out - 1 cup shredded sharp cheddar cheese - 2 cups all-purpose flour - 1 tablespoon baking powder - 1 teaspoon garlic powder - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/4 cup unsalted butter, cold and cubed - 3/4 cup milk - 2 tablespoons fresh chives, chopped (optional) Each ingredient plays a key role in making these biscuits soft and flavorful: - Zucchini adds moisture and a subtle taste. It makes the biscuits tender. - Sharp cheddar cheese brings a rich, savory flavor that balances the zucchini. - All-purpose flour gives structure to the biscuits while keeping them light. - Baking powder helps the biscuits rise, making them fluffy. - Garlic powder adds depth and a bit of zing. - Salt enhances all flavors and balances the taste. - Black pepper provides a slight kick without being overwhelming. - Unsalted butter keeps the biscuits rich and flaky. - Milk hydrates the dry ingredients, creating a soft dough. - Chives offer a fresh, herbal note, brightening the flavor (optional). You can make these biscuits more inclusive with a few swaps: - Gluten-free flour can replace all-purpose flour for a gluten-free option. - Dairy-free cheese or nut-based cheese works well instead of cheddar if you're avoiding dairy. - Vegan butter can replace unsalted butter for a dairy-free version. - Plant-based milk can substitute regular milk to avoid dairy. Finding the right ingredients is essential for tasty zucchini cheddar biscuits. You can enjoy them while meeting dietary needs! First, gather all your ingredients. You will need: - 1 medium zucchini, grated and excess moisture squeezed out - 1 cup shredded sharp cheddar cheese - 2 cups all-purpose flour - 1 tablespoon baking powder - 1 teaspoon garlic powder - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/4 cup unsalted butter, cold and cubed - 3/4 cup milk - 2 tablespoons fresh chives, chopped (optional) Start by preheating your oven to 400°F (200°C). Line your baking sheet with parchment paper. This helps prevent sticking. Grate the zucchini and squeeze out extra moisture. This step is key for a light biscuit. In a large bowl, mix the zucchini, cheddar cheese, flour, baking powder, garlic powder, salt, and black pepper. Stir well until everything is combined. Next, add the cold butter. You can use a pastry cutter or your fingers to mix it in. Aim for a crumbly texture with small chunks of butter visible. Now, slowly pour in the milk. Gently fold the mixture together. Stop mixing as soon as it comes together. Overmixing can make your biscuits tough. If you're using chives, add them now and fold gently. Transfer the dough to a floured surface. Pat it down into a rectangle about 1 inch thick. Use a round cutter or a glass to cut out biscuits. Place them 1 inch apart on your baking sheet. Bake in your preheated oven for 15-20 minutes. Watch for a golden brown top. After baking, remove the biscuits from the oven. Let them cool slightly on the baking sheet. This time helps them set and makes them easier to serve. Enjoy them warm for the best taste! To make soft and tender biscuits, keep your butter cold. Cold butter creates steam during baking. This steam makes the biscuits light and fluffy. Another tip is to mix gently. Overmixing can lead to tough biscuits. Combine your ingredients just until they come together. Lastly, don't skip chilling the dough. A little chill time helps the biscuits rise better. Zucchini adds moisture and flavor. First, grate the zucchini finely. Then, squeeze out excess water. This step is key. Too much moisture makes the biscuits soggy. You can also sauté the zucchini lightly. This step adds a nice depth of flavor. Just let it cool before adding to the dough. One common mistake is using warm butter. Warm butter won't create the right texture. Another mistake is not measuring ingredients correctly. Too much flour will make biscuits dry. Lastly, do not open the oven door too soon. This can cause the biscuits to deflate. Follow these tips for perfect biscuits every time. {{image_4}} You can use different cheeses for your biscuits. Try mozzarella for a milder taste. Feta adds a salty kick and a crumbly texture. If you want a stronger flavor, go for blue cheese. Each cheese changes the taste and texture. Feel free to mix them for a unique blend. Zucchini isn’t the only veggie you can use. Carrots add sweetness, while spinach gives a nice color and flavor. You can also try corn for some crunch. Fresh herbs like basil or parsley can brighten up your biscuits. Just chop them finely and mix them in with the dry ingredients. You can make these biscuits sweet too. Add some sugar and cinnamon for a tasty treat. Chopped apples or blueberries can bring a fruity twist. Sweet biscuits pair well with tea or coffee. On the other hand, savory biscuits are perfect for meals. Think about serving them with soups or salads. Each variation brings its own charm and taste to the table. To keep your zucchini cheddar biscuits fresh, store them in an airtight container. This helps prevent them from drying out. Place a piece of parchment paper between layers to avoid sticking. They stay fresh for up to three days at room temperature. If you want them to last longer, refrigeration is a good option. In the fridge, they can last about a week. When you’re ready to enjoy leftovers, reheating is key. Preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet. Heat for about 10 minutes. This warms them up and makes them soft again. You can also use a microwave for quick reheating. Just heat for about 15-20 seconds. Be careful not to overheat, or they may become tough. Freezing is a great way to save your biscuits for later. First, let the biscuits cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about two hours. After they are firm, transfer them to a freezer bag. Seal it tightly, removing as much air as possible. They will stay good for up to three months. To enjoy them later, thaw overnight in the fridge and then reheat. This way, you can enjoy fresh tasting biscuits anytime! You can tell the biscuits are done when they turn golden brown on top. This usually takes about 15 to 20 minutes in the oven. To be sure, you can also poke one with a toothpick. If it comes out clean, your biscuits are ready! Yes, you can make these biscuits ahead of time. You can prepare the dough and place it in the fridge for up to 24 hours. When you're ready, just cut and bake them. This saves time and gives you fresh biscuits whenever you want. These biscuits go great with soups, salads, and stews. They also make a nice side for grilled meats or a light brunch. You can even enjoy them with a bit of butter or jam for a tasty snack. For the full recipe, check the Soft and Tender Zucchini Cheddar Biscuits section above. It has all the steps and details you need to make these delicious biscuits! In this blog post, I covered key ingredients for zucchini cheddar biscuits. Each ingredient plays an important role in flavor and texture. I also provided tips on substitutions for allergens and detailed steps for prepping, mixing, and baking. Helpful tricks ensure tender biscuits and ways to mix in zucchini effectively. Finally, I shared storage tips to keep your biscuits fresh. These biscuits are a great addition to your table, offering many tasty options. Enjoy making them!

- Soft and Tender Zucchini Cheddar Biscuits

Indulge in the delightful flavor of soft and tender zucchini cheddar biscuits! This easy recipe combines grated zucchini and sharp cheddar for a savory treat perfect for any occasion. With simple ingredients and straightforward steps, these biscuits are a must-try for cheese lovers and zucchini fans alike. Click to explore the full recipe and make your kitchen smell amazing with warm, cheesy goodness!
Print Recipe Pin Recipe

Ingredients
  

1 medium zucchini, grated and excess moisture squeezed out

1 cup shredded sharp cheddar cheese

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon black pepper

1/4 cup unsalted butter, cold and cubed

3/4 cup milk

2 tablespoons fresh chives, chopped (optional)

Instructions
 

Begin by preheating your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.

    In a spacious mixing bowl, combine the grated zucchini, shredded cheddar cheese, all-purpose flour, baking powder, garlic powder, salt, and black pepper. Stir thoroughly until all dry ingredients and the zucchini are evenly mixed.

      Next, add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized chunks of butter still visible.

        Gradually pour in the milk and gently fold the mixture together until it becomes just combined. Take care not to overmix, which can lead to dense biscuits. If you’re incorporating chives for added flavor, gently fold them in at this stage.

          Transfer the dough onto a lightly floured surface. Carefully pat it into a rectangle shape roughly 1 inch thick. Use a round cutter or a glass to cut out individual biscuits.

            Arrange the biscuit rounds on your prepared baking sheet, spacing them about 1 inch apart to allow for expansion while baking.

              Place the biscuits in your preheated oven and bake for 15-20 minutes. You’ll know they’re ready once the tops are golden brown and inviting.

                Once baked, remove the biscuits from the oven and let them cool slightly on the baking sheet before serving them warm.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 biscuits

                    - Presentation Tips: Serve the biscuits warm, optionally topped with a pat of butter and a sprinkle of fresh chives to enhance both color and flavor. For an appealing presentation, consider placing them in a rustic basket lined with a soft cloth, inviting your guests to grab one!