Zucchini Cheddar Biscuits Recipe tastes like a cheesy, buttery biscuit met a tender zucchini fritter and decided to be your new favorite side in under 40 minutes. It works perfectly for busy weeknights, brunch spreads, or anyone who wants a fun way to use up extra zucchini without baking another loaf of zucchini bread. I tested these on my own picky family, and the basket came back with nothing but crumbs and one tiny complaint that I did not double the batch.

Why You Should Try This Zucchini Cheddar Biscuits Recipe

These zucchini cheddar biscuits bake up fluffy inside with crisp, golden edges and pockets of melted sharp cheddar. The zucchini keeps them moist and tender, so they taste rich and buttery without feeling heavy.

You mix everything in one bowl, and the recipe uses simple pantry ingredients plus fresh zucchini and cheese. The biscuits freeze well, so you can stash a batch and reheat them for quick breakfasts, soups, or snack attacks.

“These Zucchini Cheddar Biscuits disappeared faster than the main course and tasted like cheesy clouds with a veggie bonus. ★★★★★”

Ingredients You’ll Need

Dry ingredients

2 cups all-purpose flour
- Use unbleached flour if possible for better flavor.
1 tablespoon baking powder
- Use a fresh can; old baking powder gives flat, dense biscuits.
1 teaspoon granulated sugar
3/4 teaspoon fine sea salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper

Cold ingredients

1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- Use a good-quality butter like Kerrygold or Plugrá if you want extra flavor, but any standard supermarket butter works.

Wet ingredients

3/4 cup cold buttermilk, plus 1–2 tablespoons more as needed
- Substitute: mix 3/4 cup milk with 2 teaspoons lemon juice or vinegar, let sit 5 minutes.
1 large egg

Zucchini and cheese

1 1/4 cups grated zucchini, lightly packed
- About 1 medium zucchini; do not peel.
1 cup shredded sharp cheddar cheese
- Pre-shredded cheese works in a pinch, but freshly grated melts smoother and tastes sharper.
2 tablespoons finely chopped chives or green onions (optional but tasty)

Optional toppings

1 tablespoon melted butter, for brushing warm biscuits
Pinch of flaky salt or extra shredded cheddar for the tops

Equipment

Box grater or food processor with shredding disc for the zucchini and cheese
Clean kitchen towel or several layers of paper towels to squeeze zucchini
Large mixing bowl
Pastry cutter, fork, or clean fingertips to cut in butter
Measuring cups and spoons
Rubber spatula
Baking sheet lined with parchment paper or a silicone mat
Cookie scoop or large spoon
Cooling rack

Tips & Tricks

Squeeze the grated zucchini very well so the biscuits stay tall and not soggy.
Keep the butter and buttermilk cold so the biscuits bake up flaky and tender.
Stir the dough gently and stop as soon as it comes together so you avoid tough biscuits.
Use sharp or extra sharp cheddar for the best cheesy flavor in every bite.
Scoop the dough into mounds instead of rolling and cutting if you want the easiest drop biscuits.
Chill the scooped dough for 10 minutes before baking if your kitchen runs warm and the butter starts to soften.
Line the pan with parchment so the bottoms brown evenly and release easily.
Bake one test biscuit first if you worry about seasoning, then adjust salt or garlic powder in the remaining dough.

How to Make Zucchini Cheddar Biscuits Recipe

Step 1: Prep the zucchini and oven

Preheat your oven to 425°F and line a baking sheet with parchment paper. Wash the zucchini and trim the ends, then grate it on the large holes of a box grater. Pile the grated zucchini in a clean kitchen towel, twist it tightly, and squeeze out as much liquid as you can until it feels fairly dry and clumpy.

Step 2: Mix the dry ingredients

Add the flour, baking powder, sugar, salt, garlic powder, onion powder, and black pepper to a large mixing bowl. Whisk everything together so the baking powder and seasonings distribute evenly. This step keeps the biscuits from rising unevenly and avoids salty pockets.

Step 3: Cut in the cold butter

Drop the cold butter cubes into the flour mixture. Use a pastry cutter, fork, or your fingertips to cut the butter into the flour until you see pea-size pieces throughout. Work quickly so the butter stays cold and the mixture looks crumbly and slightly sandy.

Step 4: Add zucchini, cheese, and herbs

Toss the squeezed zucchini into the bowl and break up any clumps with your fingers. Add the shredded cheddar and chopped chives or green onions. Stir gently so the zucchini and cheese coat in the flour mixture and spread evenly.

Step 5: Mix the wet ingredients

In a small bowl or measuring cup, whisk together the buttermilk and egg until smooth. The egg helps the biscuits hold their shape and adds richness. Keep this mixture cold while you work so the dough stays chilled.

Step 6: Bring the dough together

Pour the buttermilk mixture into the flour mixture. Use a spatula to fold everything together just until no big dry patches of flour remain. If the dough looks very dry or crumbly, sprinkle in 1 to 2 extra tablespoons of buttermilk and fold again until the dough looks thick, sticky, and shaggy.

Step 7: Portion the biscuits

Use a cookie scoop or large spoon to scoop mounds of dough onto the prepared baking sheet. Space them about 2 inches apart so they have room to puff and spread slightly. You should get about 10 to 12 biscuits, depending on size.

Step 8: Top and bake

If you want cheesy tops, sprinkle a pinch of extra cheddar on each biscuit mound. Slide the baking sheet into the hot oven and bake 13 to 17 minutes until the biscuits look golden around the edges and lightly browned on top. The centers should feel set and spring back lightly when you tap them.

Step 9: Finish and serve

Pull the baking sheet from the oven and place it on a cooling rack. Brush the hot biscuits with melted butter and add a tiny pinch of flaky salt if you like a salty finish. Let them cool for 5 minutes, then serve warm while the cheese still feels melty.

What to Serve with Zucchini Cheddar Biscuits Recipe

These zucchini cheddar biscuits taste amazing next to a bowl of tomato soup, chicken noodle soup, or a simple vegetable soup. Pair them with scrambled eggs, omelets, or a breakfast casserole for a cozy brunch plate. They also work as a side for grilled chicken, roasted veggies, or a big salad when you want something warm and bready on the table. Split leftover biscuits and stuff them with egg and cheese for quick breakfast sandwiches or snack sliders.

Storage Options

Cool the biscuits completely, then store them in an airtight container at room temperature for up to 2 days.
Keep them in the fridge in a sealed container for up to 5 days if your kitchen runs warm or you want them to last longer.
Freeze baked biscuits on a tray until solid, then move them to a freezer bag and keep them for up to 2 months.
Reheat biscuits in a 325°F oven or toaster oven for 8 to 10 minutes until warm and slightly crisp again; microwave in short bursts if you feel impatient, but the texture stays best in the oven.