Zucchini Cheese Biscuits – Easy, Savory and Flaky

These Zucchini Cheese Biscuits are tender, flaky, and packed with shredded zucchini and cheddar cheese. Made with a mix of all-purpose and oats, they have a hearty texture while staying light and buttery. They are easy to make and are perfect for breakfast, a quick snack, or served alongside soups, salads, and stews.

The zucchini is squeezed well before adding it to the dough, so you get all that fresh zucchini flavor without making the biscuits soggy. A quick fold of the dough creates beautiful flaky layers, and a little extra cheese on top makes them golden and irresistible.

Why You’ll Love These Zucchini Biscuits

• Easy to make – No complicated techniques or special equipment are needed.
• Flaky and tender – Cold butter and a simple folding technique create lovely layers.
• A great way to use zucchini – These are perfect when you have extra zucchini on hand.
• Packed with cheese – Cheddar adds plenty of savory flavor to every bite.
• Great for any time of day – Serve them for breakfast, as a snack, or alongside your favorite soup.
• Freezer-friendly – Make a batch ahead and keep some for another day.

Ingredients

• Zucchini – Finely grate the zucchini and squeeze it very well to remove excess moisture.
• All-purpose flour – Gives the biscuits a light and tender texture.
• Rolled oats – Add texture and make the biscuits a little heartier.
• Baking powder – Helps the biscuits rise and become light and fluffy.
• Butter – Use cold butter for the best flaky layers.
• Cheddar cheese – Adds a rich, savory flavor. You can use mild or sharp cheddar.
• Buttermilk – Brings the dough together and adds tenderness.
• Egg – Used for brushing the tops before baking.
• Seeds or seasoning – Sesame seeds or everything bagel seasoning make a delicious topping.

How to Make Zucchini Cheese Biscuits

1. Prepare the zucchini. Grate the zucchini finely, then squeeze it very well in a clean kitchen towel to remove as much liquid as possible.
2. Combine the dry ingredients. Whisk together the all-purpose flour, oats, baking powder, and salt.
3. Cut in the butter. Add the cold butter and work it into the flour mixture until you have coarse crumbs with some small pieces of butter still visible.
4. Add the zucchini and cheese. Stir in the squeezed zucchini and shredded cheddar.
5. Make the dough. Add the cold buttermilk and gently mix just until the dough comes together. Avoid overmixing.
6. Create the layers. Transfer the dough to a lightly floured surface and gently press it into a rectangle. Fold it into thirds, turn it, and repeat once more.
7. Cut the biscuits. Press the dough to about 2 cm thick and cut out the biscuits using a round cutter or simply cut it into squares.
8. Bake. Place the biscuits on a lined baking sheet, brush the tops with beaten egg, and sprinkle with cheese and your favorite seeds or seasoning. Bake until puffed and golden.

Tips for Making the Best Zucchini Biscuits

Squeeze the zucchini really well. This is the most important step. Zucchini contains a lot of water, and excess moisture can make the dough sticky and prevent the biscuits from becoming flaky.

Keep the butter cold. Cold pieces of butter create pockets of steam in the oven, which help give the biscuits their flaky texture.

Don’t overwork the dough. Mix just until the ingredients come together. A few visible pieces of butter are a good thing.

Don’t skip the folds. Folding the dough a couple of times creates layers without requiring a complicated biscuit-making technique.

Use a sharp cutter. Press the cutter straight down rather than twisting it. Twisting can seal the edges and prevent the biscuits from rising properly.

Don’t make them too thin. About 2 cm thick gives you biscuits that are nicely layered and substantial without becoming heavy.

Serve them warm. They are especially good shortly after baking, when the cheese is still warm and the edges are crisp.

Variations

• Use different cheese: Try Gruyère, Monterey Jack, Colby, or a mixture of cheeses.
• Add herbs: Fresh chives, parsley, dill, or basil pair beautifully with zucchini and cheese.
• Add a little spice: A pinch of red pepper flakes or smoked paprika adds extra flavor.
• Add seeds: Sunflower seeds or pumpkin seeds can be mixed into the dough for extra texture.
• Make them more herby: Add 1 teaspoon of dried Italian herbs or a little garlic powder to the flour mixture.

How to Store Zucchini Biscuits

Store the cooled biscuits in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 4–5 days.

Reheat them in a toaster oven or oven for a few minutes to bring back their crisp edges and warm, tender center.

Can You Freeze Zucchini Biscuits?

Yes. Allow the baked biscuits to cool completely, then place them in a freezer-safe container or bag and freeze for up to 2–3 months.

You can reheat them directly from frozen in a 180°C (350°F) oven until warmed through.

Frequently Asked Questions

Do I need to peel the zucchini?

No. There is no need to peel zucchini. The skin is tender and adds a little color to the biscuits.

Why does the zucchini need to be squeezed?

Zucchini contains a lot of water. Removing the excess moisture keeps the dough from becoming too wet and helps the biscuits bake up light and flaky.

Can I use a different type of cheese?

Yes. Cheddar is my favorite for this recipe, but Gruyère, Colby, Monterey Jack, or another good melting cheese can work well.

Can I make the dough ahead of time?

Yes. Shape and cut the biscuits, place them on a lined tray, cover well, and refrigerate for several hours before baking. Brush with egg and add the toppings just before baking.

More Recipes to Try

If you love these savory Zucchini Cheese Biscuits, here are a few more easy recipes you might enjoy:

• Whole Wheat Carrot Biscuits – Tender, flaky biscuits made with whole wheat flour and fresh carrots. They are a delicious savory option for breakfast, snacks, or serving alongside soup.
• Zucchini Cheese Bread – A soft, cheesy quick bread packed with grated zucchini. It is easy to make and perfect for using up fresh zucchini during the summer.
• Cheddar Biscuits – Buttery, tender biscuits loaded with cheese and ready in no time. They are delicious warm and make a great breakfast or savory snack.
• Zucchini Carrot Fritters – Crispy on the outside and tender inside, these zucchini fritters are an easy way to turn fresh zucchini into a satisfying savory meal or snack.
• Cheese Zucchini Muffins – Soft, cheesy muffins that are easy to prepare and are great for breakfast, lunchboxes, or a quick snack.

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