Go Back
Savory biscuits hold a special charm in the world of baking. They serve as a delightful alternative to their sweet counterparts, often bringing unique flavors and textures to the table. Among the myriad of savory biscuit recipes, the Savory Zucchini Cheddar Crunch Biscuits stand out for their ability to seamlessly blend rich, cheesy goodness with the fresh, subtle flavor of zucchini. This recipe not only satisfies your cravings but also encourages you to incorporate more vegetables into your diet, making it a win-win for both your taste buds and your health.

Zucchini Cheddar Biscuits

Discover the joy of baking with Savory Zucchini Cheddar Crunch Biscuits! This recipe beautifully combines the cheesy richness of sharp cheddar with the fresh, subtle flavor of zucchini, creating a delightful snack or side dish. Packed with nutrients and easy to prepare, these biscuits are perfect for breakfast, as a savory snack, or with dinner. Learn the essential steps to achieve the perfect texture and flavor, and impress your family and friends with this delicious treat!
Print Recipe Pin Recipe

Ingredients
  

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 cup grated zucchini (approximately 1 medium zucchini, excess moisture squeezed out)

1 cup shredded sharp cheddar cheese

1/2 cup unsalted butter, cold and cubed

3/4 cup milk (or buttermilk)

1 tablespoon fresh chives, chopped (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.

    Combine Dry Ingredients: In a spacious mixing bowl, whisk together the all-purpose flour, baking powder, salt, black pepper, garlic powder, and onion powder. Make sure the ingredients are well blended to evenly distribute the flavors.

      Blend in the Butter: Next, add the cold, cubed butter to the dry mixture. Using a pastry cutter or your fingertips, blend the butter into the flour until the mixture resembles coarse, crumbly sand with small pea-sized pieces of butter remaining.

        Incorporate Zucchini and Cheese: Gently fold in the grated zucchini and shredded sharp cheddar cheese until both are evenly distributed throughout the mixture. This will add moisture and flavor to the biscuits.

          Add Milk: Slowly pour in the milk (or buttermilk), stirring gently with a spatula or wooden spoon until just combined. Take care not to overmix; the dough should be slightly shaggy and still a bit lumpy.

            Shape the Biscuits: Transfer the dough onto a lightly floured surface. With light hands, knead the dough 2-3 times just to bring it together, avoiding overworking it. Pat the dough into a rectangle about 1 inch thick. Use a biscuit cutter or a clean glass to cut out the biscuits, placing them on the prepared baking sheet.

              Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, until the biscuits are golden brown on top and fragrant. The tops should feel firm to the touch.

                Cool and Serve: Once baked, remove the biscuits from the oven and let them cool on the baking sheet for about 2-3 minutes. Then, carefully transfer them to a wire rack to cool slightly more. Serve warm, ideally with a pat of butter or your favorite dipping sauce to enhance the flavors!

                  Prep Time, Total Time, Servings: 15 min | 30 min | 12 biscuits

                    Presentation Tips: For a delightful serving suggestion, stack the biscuits in a rustic basket lined with a cloth napkin. Garnish with a sprinkle of fresh chives on top for a pop of color and additional flavor.