Zucchini cheddar biscuits are easy to make from scratch and turn out tender, flaky, and cheesy. They're packed with sharp cheddar cheese, butter, garlic, chives, and shredded zucchini.
Prep Time15 minutesmins
Cook Time18 minutesmins
Total Time33 minutesmins
Servings: 8biscuits
Calories: 199kcal
Ingredients
2cups(240g)all-purpose flour
1tablespoonbaking powder
¼teaspoonbaking soda
1 teaspoonsalt
½teaspoongarlic powder
5tablesoons(70g)unsalted butter, very cold
1cup(240g)buttermilk
1cup(135g)finely grated zucchini, liquid squeezed out after measuring
1tablespoonchopped chives
4ounces(113g)shredded sharp cheddar cheese
Instructions
Preheat oven to 425 degrees Fahrenheit. Lightly grease a 10 inch cast iron skillet (or similarly sized oven-safe baking dish) and set aside.
In a large bowl, add dry ingredients: flour, baking powder, baking soda, salt, and garlic powder. Whisk to remove clumps.
Grate cold butter using the large side of a box grater and add to flour mixture along with buttermilk, grated zucchini (squeeze liquid out before adding to dough), chives, and shredded cheese. Gently stir until a shaggy, sticky dough forms. Turn dough out onto a floured surface.
Gently pat dough with lightly floured hands into a large, flat rectangle, about 10-12 inches wide and about ¾ inch thick. Fold dough rectangle in half, turn clockwise, and gently pat back into a large rectangle. Repeat 4 times, folding your dough 5 times in total. Pat dough into a large rectangle, about ¾ inch thick.
Using a 2.5 to 3 inch biscuit cutter, cut biscuits out of dough (do not twist your cutter, this will seal the edges). Reform leftover dough gently and continue cutting until all dough is used - you should get about 8 large biscuits. If you don't have a biscuit cutter, slice dough with a knife into squares.
Arrange biscuits in prepared skillet (they should be barely touching) and bake for about 18-20 minutes, or until lightly browned across the tops and fluffy. Remove from oven and serve warm.
Homemade biscuits keep for 1-2 days at room temperature in a sealed container, up to 1 week in the refrigerator, or 2-3 months in the freezer. If freezing, seal tightly with foil or plastic wrap and store in a freezer safe container.