Cheesy Zucchini Biscuits
These quick, no yeast biscuits are easy to make, and loaded with cheddar and grated zucchini, they are moist and tasty. Make large biscuits to go with your meal or to make sliders, or make small bite size biscuits for snacks or appetizers
Equipment
- food processor optional
Ingredients
- 1 medium zucchini
- salt
- 2 cups AP flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 8 Tbsp unsalted butter, cut into small cubes
- 1 cup sharp Cheddar cheese, grated
- 1 Tbsp chopped parsley
- 1 Tbsp chopped green onions* optional
- 3/4 cup buttermilk
Instructions
- Wash zucchini, dry, cut off ends, and grate with a cheese grater. Spread zucchini on paper towels and sprinkle with salt. Let sit for 15 minutes
- Squeeze zucchini with paper towels to remove as much moisture as possible and set aside
- Combine flour, baking powder, baking soda in a food processor** and pulse to mix
- Add butter cubes and pulse several times until butter is evenly distributed in small bits
- Add the cheese and parsley {and green onions if desired} and pulse again in short bursts until just combined
- Add buttermilk and pulse again until dough forms and pulls away from the sides of the bowl
- Add drained zucchini and gently pulse 2-3 more times to mix
- Divide dough into 12 pieces for large biscuits, 3 inch biscuits or make smaller 1 inch balls for snacks or appetizers.
- Bake at 450 degrees for 10 minutes or until biscuits are golden and set. Adjust time for smaller biscuits if necessary but my 1 inch biscuit bites took 10 minutes also
- The recipe makes 12 3 inch biscuits or 32 1 inch biscuits
- Dough can be prepared up to 2 days ahead and refrigerated
- Reheat biscuits in foil at 300 degrees or in the microwave
Notes
*I made mine without onions to keep them kid friendly
**or mix by hand using a pastry blender