Description
Tender, flaky zucchini cheddar biscuits packed with sharp cheddar cheese, garlic, chives, and fresh zucchini.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 5 tablespoons unsalted butter, cold
- 1 cup buttermilk
- 1 cup finely grated zucchini, squeezed dry
- 1 tablespoon chopped chives
- 4 ounces shredded sharp cheddar cheese
Instructions
- Preheat oven to 425°F and grease a 10-inch cast iron skillet.
- Whisk together flour, baking powder, baking soda, salt, and garlic powder.
- Grate cold butter and mix into dry ingredients.
- Add buttermilk, zucchini, chives, and cheddar cheese. Stir until a shaggy dough forms.
- Transfer dough to a floured surface and pat into a rectangle.
- Fold dough five times total, then pat to 3/4 inch thickness.
- Cut biscuits with a biscuit cutter and place in skillet.
- Bake for 18 to 20 minutes until lightly golden and serve warm.
Notes
- Use very cold butter for flaky layers.
- Squeeze excess moisture from zucchini before mixing.
- Store at room temperature for 2 days, refrigerate for 1 week, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 199
- Sugar: 2
- Sodium: 610
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 1.4
- Trans Fat: 0.02
- Carbohydrates: 27
- Fiber: 1
- Protein: 8
- Cholesterol: 19