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Cheddar and Zucchini Biscuits Recipe
  |   February 18, 2015   |  
Serve these melt-in-your-mouth cheddar biscuits right out of the oven! Perfect to pair with main dishes or to start you dinner, these are the perfect biscuits for when zucchini abounds at the farmer's market.

Prep Time:
Cook Time:
Total Time:
Yield: 15

Cheddar and Zucchini Biscuits Recipe

  • ¾ cup grated zucchini
  • 1 cup cheddar cheese, grated
  • 2 ½ cups all-purpose flour
  • ½ tbsp. Instant rise yeast
  • 3.5 oz. butter, cubed and chilled
  • 1 cup whole milk
  • 1 tsp. salt
  • Pepper to taste

  1. Turn the oven to 450 F°.
  2. In a bowl, mix the zucchini with the salt and pepper. Let rest for about 10 minutes, then strain the water by wrapping in a clean kitchen towel.
  3. In a large bowl, sift the flour and the yeast, then add the butter and mix with a fork, breaking the butter until the mix forms a cornmeal-like texture.
  4. Add the milk, zucchini and cheese, and mix until the ingredients are just combined.
  5. Cover a baking sheet with wax paper.
  6. Using a spoon, drop small portions of the mix into the baking sheet.
  7. Turn the oven down to 400 and bake for about 12 to 15 minutes until golden.
  8. Serve warm.

This recipe is found in:
Recipes by Course or Meal: Appetizers and Side Dishes, Baking, Breakfast and Brunch Recipes
Recipes by Occasion: Easter Recipes, Labor Day and 4th of July Recipes, Thanksgiving Recipes
Recipes by Cuisine: American Recipes
Recipes by Season: Spring and Summer Recipes

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Questions and Answers

Q:Can you freeze the Cheddar and Zucchini biscuits?
A:Yes. These biscuits can be frozen up to 2 months.
Q:Can you make dough ahead of time to cook at dinner time
A:Yes, the dough can be made in advance and then stored in the refrigerator for around 2 days. 
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