Zucchini Cheddar Biscuits Recipe tastes like a cheesy, herby biscuit that met a tender, buttery scone and decided to show off. It suits busy home cooks who want a fun side dish or snack in under 40 minutes, start to finish. I bake these when my garden throws too many zucchini at me and my family starts giving them side-eye.

Why Zucchini Cheddar Biscuits Recipe Is Worth It

These biscuits pack sharp cheddar, fresh zucchini, and a hint of garlic into a soft, fluffy center with crisp, golden edges. The zucchini keeps everything moist, so the biscuits stay tender instead of dry and crumbly.

You mix the dough in one bowl, pat it out, cut, and bake, so the recipe fits weeknights and lazy weekends. They work as breakfast, a side for soup, or a snack that kids actually eat without negotiations.

“These Zucchini Cheddar Biscuits taste like cheesy garlic bread in biscuit form, and my family fought over the last one. ★★★★★”

Ingredients You Need

Dry ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1 teaspoon sugar (optional, but it balances the cheese nicely)
1/4 teaspoon black pepper

I like King Arthur or Gold Medal flour for consistent results. Use a light hand when you measure flour and spoon it into the cup, then level it, so the biscuits stay tender.

Wet ingredients

1/2 cup cold unsalted butter, cut into small cubes
3/4 cup cold buttermilk
1 large egg

If you do not keep buttermilk in the fridge, stir 2 teaspoons lemon juice or white vinegar into 3/4 cup milk and let it sit 5 minutes. The slight tang helps the baking powder and gives the biscuits more flavor.

Zucchini and cheese

1 heaping cup grated zucchini, firmly squeezed dry
1 cup shredded sharp cheddar cheese, packed

Use small to medium zucchini, since large ones hold more water and taste a bit bland. I prefer extra sharp cheddar for a stronger cheesy flavor, and I shred it from a block so it melts better than pre-shredded.

To squeeze the zucchini, wrap it in a clean kitchen towel or paper towels and twist until you remove as much liquid as possible. This step keeps the biscuits from spreading too much and turning soggy.

Optional flavor boosters

2 tablespoons chopped fresh chives or green onion
1 tablespoon chopped fresh parsley
1/4 teaspoon smoked paprika

Chives and parsley add a fresh, bright note that balances the richness of the cheddar. Smoked paprika gives a subtle smoky flavor that pairs nicely with the cheese.

Equipment list

Large mixing bowl
Medium mixing bowl
Box grater or food processor with grating disc
Pastry cutter or two forks
Measuring cups and spoons
Rubber spatula or wooden spoon
Baking sheet
Parchment paper or silicone baking mat
Biscuit cutter or drinking glass
Cooling rack

Quick Tips & substitutions

Squeeze the zucchini very well or the dough turns sticky and spreads too much.
Keep butter and buttermilk cold so the biscuits puff and form flaky layers.
Use pre-shredded cheddar in a pinch, but expect slightly less melt and flavor.
Swap cheddar with pepper jack for a gentle kick.
Use half whole wheat flour and half all-purpose for a heartier biscuit.
Replace buttermilk with plain yogurt thinned with a splash of milk.
Brush the tops with melted butter and a pinch of garlic powder right after baking for extra flavor.
Chill the cut biscuits 10 minutes before baking if your kitchen runs hot.

How to Make Zucchini Cheddar Biscuits Recipe

Mix the dry ingredients

Add flour, baking powder, garlic powder, onion powder, salt, sugar, and pepper to a large bowl. Whisk until everything looks evenly combined. This step spreads the baking powder through the flour so the biscuits rise evenly.

Cut in the cold butter

Drop the cold butter cubes into the flour mixture. Use a pastry cutter or two forks and cut the butter into the flour until you see pea sized bits. Those little chunks of butter create steam in the oven and give the biscuits lift and flaky texture.

If the butter starts to soften, slide the bowl into the fridge for 5 to 10 minutes. Cold fat gives the best texture, so treat it like biscuit insurance.

Add zucchini and cheddar

Fold the squeezed zucchini and shredded cheddar into the flour mixture. Toss until the shreds of zucchini and cheese coat lightly in flour. This step helps them distribute evenly through the dough and keeps clumps from forming.

If you use herbs or smoked paprika, add them now and stir again. The bowl should look colorful with green flecks and orange cheese.

Bring the dough together

In a small bowl, whisk the egg and buttermilk until smooth. Pour the mixture into the flour bowl. Use a spatula and gently fold until the dough just comes together and no big dry patches remain.

The dough should feel slightly sticky but still hold its shape. If it looks too dry and crumbly, splash in 1 tablespoon extra buttermilk at a time. If it looks too wet, sprinkle in 1 to 2 tablespoons flour.

Shape the biscuits

Lightly flour your counter or a large cutting board. Turn the dough out and gently pat it into a rectangle about 3/4 to 1 inch thick. Avoid kneading, since that toughens the biscuits.

Fold the dough in half like a book, then pat it out again. Repeat that fold one more time to build a few layers. Pat the final rectangle to about 1 inch thick.

Use a biscuit cutter or floured glass and cut straight down without twisting. Twisting seals the edges and stops the biscuits from rising as high. Gather the scraps, gently press them together, and cut more biscuits.

Bake the biscuits

Heat your oven to 425°F and line a baking sheet with parchment paper. Arrange the biscuits on the sheet with a little space between each one. You can crowd them slightly if you like softer sides or space them more for crisp edges.

Brush the tops with a little buttermilk or milk for a nice golden color. Bake 13 to 17 minutes until the tops look deep golden and the cheese bubbles at the edges. The bottoms should look browned and feel firm.

Move the biscuits to a cooling rack and let them sit 5 minutes. Serve warm while the cheese still tastes melty and fragrant.

Recipe Variations

Gluten free: Use a 1 to 1 gluten free baking flour that includes xanthan gum and chill the dough 15 minutes before baking.
Vegan: Use vegan butter, plant based cheddar shreds, and plant milk mixed with 2 teaspoons vinegar instead of buttermilk, and skip the egg or replace it with 2 tablespoons aquafaba.
Low carb: Swap half the flour with fine almond flour and expect a slightly denser biscuit with nutty flavor.
Extra protein: Stir in 2 tablespoons hemp hearts or finely chopped cooked turkey bacon.
Herb loaded: Add 2 tablespoons each of chopped chives and parsley and 1 teaspoon fresh thyme leaves.
Spicy: Use pepper jack cheese and add 1 finely minced jalapeño with the seeds removed.

Ways to Serve Zucchini Cheddar Biscuits Recipe

Split and stuff with scrambled eggs and sliced avocado for breakfast sandwiches.
Serve warm with a bowl of tomato soup, vegetable soup, or chili.
Pair with grilled chicken, roasted veggies, or a big salad as a side.
Use as a base for mini veggie sliders with black bean patties and crisp lettuce.
Slice and toast leftovers, then top with cream cheese and sliced cucumber.

Storage Success

Let the Zucchini Cheddar Biscuits cool completely before you store them, so condensation does not make them soggy. Keep them in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. Reheat in a 350°F oven or toaster oven for 5 to 8 minutes until warm and slightly crisp again. Freeze cooled biscuits in a zip top bag for up to 2 months and reheat from frozen with a few extra minutes in the oven.