Best 3 Zucchini Cheddar Biscuits Recipes

Zucchini Cheddar Biscuits: A Savory Delight for Any Occasion

Indulge in the delightful combination of zucchini and cheddar cheese in these savory biscuits. Bursting with flavor and offering a tender, flaky texture, these biscuits are perfect for breakfast, lunch, or as a snack. Whether you're hosting a brunch or looking for a quick and easy side dish, these zucchini cheddar biscuits are sure to impress.

In addition to the classic zucchini cheddar biscuit recipe, this article also features variations to cater to different dietary preferences and tastes. For those with gluten sensitivities, a gluten-free zucchini cheddar biscuit recipe provides an equally delicious option. And for those who love a bit of spice, a jalapeño cheddar zucchini biscuit recipe adds a zesty kick.

Each recipe includes detailed instructions, making it easy for home cooks of all skill levels to recreate these delectable biscuits. With step-by-step guidance, you'll be able to whip up a batch of these savory treats in no time. So, gather your ingredients, preheat your oven, and let's embark on this culinary journey together!

Let's cook with our recipes!

ZUCCHINI CHEDDAR BISCUITS

Zucchini Cheddar Biscuits image

My husband grows a big garden, and our squash crop always seems to multiply! We give squash to everyone but still have plenty left over for making jelly, relish, pickles, breads, cakes and brownies. - Jean Moore, Pliny, West Virginia

Provided by Taste of Home

Time 25m

Yield 16 biscuits.

Number Of Ingredients 10

Ingredients

1/4 cup butter, cubed
1 large onion, chopped
2-1/2 cups biscuit/baking mix
1 tablespoon minced fresh parsley
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
3 eggs, lightly beaten
1/4 cup 2% milk
1-1/2 cups shredded zucchini
1 cup shredded cheddar cheese

Steps:

In a large skillet, melt butter. Add onion; saute until tender. In a large bowl, combine the biscuit mix, parsley, basil, thyme and onion mixture. In another bowl. whisk eggs and milk. Stir into biscuit mixture just until combined. Fold in zucchini and cheese. , Drop by 1/4 cupfuls 2 in. apart onto greased baking sheets. Bake at 400° for 10-14 minutes or until golden brown. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 148 calories, Fat 9g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 315mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

ZUCCHINI CHEDDAR BISCUITS

Zucchini Cheddar Biscuits image

These tasty little nuggets can be a complete meal. Or you can make them as an appetizer. Spice it the way you want or consider adding some cooked sausage.

Provided by Ambervim

Categories Breads

Time 16m

Yield 15 Biscuits

Number Of Ingredients 7

Ingredients

3/4 cup zucchini, shredded (about 1 small zucchini)
1 1/2 teaspoons salt, divided
1 cup grated cheddar cheese
2 1/2 cups flour
1 tablespoon baking powder
1/2 cup butter, cold and cubed
1 cup milk

Steps:

Preheat oven to 450 degrees F.
Place the zucchini in a cheese cloth and squeeze all of the excess water out.
Transfer to a small bowl and add 1/3 of the salt and a dash of flour. Mix and let stand for 10 minutes.
Place sifted flour, baking powder and remaining salt in food processor. Add butter. Whirl until the size of small peas.
Add the milk, zucchini and cheddar until moistened. Drop batter, using two tablespoons, on a baking sheet lined with silpat.
Bake for 10-12 minutes, or until edges are golden brown. Serve warm with butter.

ZUCCHINI CHEDDAR BISCUITS

Zucchini Cheddar Biscuits image

These are savory, not sweet, but oh so yummy!

Provided by Anne Chance

Categories Savory Breads

Time 1h10m

Number Of Ingredients 17

Ingredients

1 c all purpose flour
1 c whole wheat flour
1/2 c wheat germ
3 c zucchini, shredded
1 Tbsp oregano, dried
1 Tbsp rosemary, dried
1 Tbsp garlic powder
1 Tbsp baking soda
1 Tbsp brown sugar
1 Tbsp salt
1 Tbsp cracked pepper
1/4 c butter
1 c red onion, chopped
2 c sharp cheddar, shredded
2 eggs
1/4 c water
1/2 c greek yogurt

Steps:

1. Preheat oven to 400F
2. In a bowl combine dry ingredients (flours, wheat germ, baking powder, herbs, garlic powder, brown sugar, salt and pepper).
3. Melt butter in fry pan, saute onions until soft but not browned. Combine onions (and butter) with dry ingredients.
4. Add zucchini and combine.
5. Add eggs, water and greek yogurt and combine.
6. Add cheddar cheese and combine.
7. On a pre-greased (I use PAM) baking sheet arrange spoonfuls of mixture in golf ball sized portions, allowing enough space for the batter to spread approximately twice the size of the original ball.
8. Bake for 40 minutes or until a deep golden brown. Makes approximately 36 biscuits.

Tips for Making Zucchini Cheddar Biscuits:

Grate the zucchini finely: This will help it distribute evenly throughout the biscuits and prevent them from becoming too wet.
Use a sharp cheddar cheese: This will give the biscuits a more pronounced cheddar flavor. If you don't have sharp cheddar, you can use a milder variety, but the flavor of the biscuits will be less pronounced.
Don't overmix the dough: Overmixing the dough will make the biscuits tough. Mix the dough just until it is combined, and then stop.
Let the dough rest before baking: This will allow the gluten in the flour to relax, which will make the biscuits more tender.
Bake the biscuits at a high temperature: This will help them to rise quickly and develop a golden brown crust.

Conclusion:

Zucchini cheddar biscuits are a delicious and easy-to-make side dish that are perfect for any occasion. They are light and fluffy, with a cheesy, savory flavor. Whether you are serving them for breakfast, lunch, or dinner, these biscuits are sure to be a hit.