These zucchini cheddar biscuits are soft, healthy and the perfect breakfast treat.
There are tons of sweet zucchini recipes out there, but I especially love creating savory zucchini recipes like my zucchini lasagna. You can easily customize this recipe with any of your favorite additions, like bacon, pepper and other spices.
INGREDIENTS NEEDED FOR ZUCCHINI CHEDDAR BISCUITS
1. Flour
2. Baking Powder
3. Garlic Powder
4. Light Margarine – You can also substitute this with 2 tbsp butter. It will be the same fat content for less, but you will end up with slightly flakier biscuits.
5. Milk
6. Salt
7. Parsley
8. Zucchini
9. Light Shredded Cheese
10. Vinegar
HOW TO MAKE ZUCCHINI CHEDDAR BISCUITS
1. Grate your zucchini using the medium side of the grater.
2. Add 1/8 tsp of salt. Mix and let sit for 15-30 minutes.
3. Strain out the juice from your zucchini.
4. Add all your dry ingredients to a separate bowl and mix until well combined.
5. Mix in your margarine.
6. Add in your shredded zucchini and shredded cheese.
7. Add in your homemade buttermilk and mix well.
8. Spoon out your mixture into a 2.5in biscuit cutter on a baking sheet lined with parchment paper.
9. Bake at 425℉ for 15-20 mins.
HOW TO MAKE BUTTERMILK AT HOME
Mix 1 tbsp of vinegar with 3/4 cup milk. Let sit for fifteen minutes.
For this recipe, I used 0% fat milk.
STORAGE TIPS
You should always store biscuits in an airtight container to maintain its freshness. Otherwise, it will become stale quickly after being exposed to air. For extra protection, wrap them in foil or cling wrap.
Room Temperature – Ensure that you let them cool completely before storing. They will keep for up to 2 days.
Fridge – Follow the above steps and they will keep for up to 7 days.
Freezer – You can freeze your biscuits in one of two ways; unbaked or pre-baked. For the unbaked dough, I recommend cutting out your biscuits and then wrapping them individually before freezing them in an airtight container. Then they will be ready to be baked in the oven.
If you already baked your biscuits, wait for them to be cooled completely before wrapping them individually and storing in an airtight container.
Both unbaked and pre-baked biscuits will last in the freezer for up to 3 months.
HOW TO REHEAT THEM
Bake refrigerated biscuits at 350 degrees for 5-7 minutes. The baking time for frozen biscuits will be between 15 and 20 minutes. Place a foil sheet over the biscuits to stop them from getting too brown.
DID YOU MAKE THIS RECIPE?
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HEALTHY ZUCCHINI CHEDDAR BISCUITS
Ingredients
- 2 cups Flour 250g
- 1 tbsp Baking Powder
- ½ tsp Salt Plus 1/8 tsp for zucchini
- ¼ cup Light Margarine
- ¾ cup Milk (0% fat)
- 1 Medium Zucchini
- ½ cup Light Shredded Cheese 60g
- ¼-½ tsp Garlic Powder
- 1 tsp Parsley
- 1 tbsp Vinegar
Instructions
- Grate your zucchini using the medium side of the grater.
- Add 1/8 tsp of salt. Mix and let sit for 15-30 minutes.
- Strain out the juice from your zucchini.
- Add all your dry ingredients to a separate bowl and mix until well combined.
- Mix in your margarine.
- Add in your shredded zucchini and shredded cheese.
- Add in your homemade buttermilk and mix well.
- Spoon out your mixture into a 2.5in biscuit cutter on a baking sheet lined with parchment paper.
- Bake at 425℉ for 15-20 mins.
