Soft and Tender Zucchini Cheddar Biscuits
Zucchini cheddar biscuits are soft, tender and full of shredded zucchini and sharp cheddar. Just drop them onto the baking tray and go.
Servings 12 servings
Calories 175kcal
Ingredients
- 1/2 cup shredded peeled zucchini
- 1/2 tsp kosher salt
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 8 tbsp unsalted butter, cut into 1/2 inch cubes
- 1 cup shredded cheddar
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh chives
- 3/4 cup buttermilk
Instructions
- Preheat oven to 450F.
- Mix together shredded zucchini and salt and set aside.
- Pulse the flour, baking powder, and baking soda in the bowl of a food processor. Add the butter and process until the mixture resembles coarse cornmeal and there are no large lumps of butter left, about 6 1-second pulses. Add the cheddar and herbs and pulse once or twice to combine.
- Add the buttermilk and pulse a few times, until the dough gathers into clumps. Scrape the biscuit dough into a large bowl.
- Wrap the zucchini in a cloth or paper towel and squeeze it to remove all the water. Once you have squeezed out all the water you can, add it to the dough, mix it in, and form the dough into a rough ball.
- Divide the dough into 12 portions and lightly shape them into balls. Place the biscuits on cookie sheets, 6 biscuits per sheet. Bake for 10 minutes.
Notes
- Flour: If you are using a hard, Northern flour (like King Arthur Flour), I would recommend using one cup of all-purpose and one cup of cake flour. This will produce a more tender, softer biscuit.
- Topping the Biscuits: Make some extra shredded cheese and chopped herbs to top each biscuit before you put them in the oven. It's not necessary, but it's a nice touch and makes the tops a little extra brown and cheesy.
- Young Zucchini: If you are using a young zucchini, you don't need to peel it since the skin is thin and tender.
- Variation: Any tender summer squash (green, yellow, striped) can be subbed in for the zucchini.
- Gluten Free: From a comment, these biscuits can be made with a 1:1 all-purpose gluten free flour mix.
Nutrition
Calories: 175kcal