Zucchini Cheddar Biscuits

Recipe Introduction

Quick Hook

Fancy a cuppa and a Soft and Tender Zucchini Cheddar biscuit? Honestly, who doesn’t? These cheesy delights are packed with flavour and are dead easy to make.

Brief Overview

Biscuits are a staple in many cultures. But these ones are a twist. They are easy to make and ready in under an hour.

This recipe yields about 12 biscuits, perfect for sharing or, let's be honest, keeping all to yourself.

Main Benefits

This recipe is packed with hidden veg which makes you feel a little bit better. These biscuits are great for brunch, lunchboxes, or even as a side dish with a nice Mushroom Tart .

What makes these special? The moisture from the zucchini and the savoury cheddar create a perfect balance of flavours.

Zucchini Cheddar Biscuits: The Ultimate Comfort Food

Have you ever tried something that just made you feel all warm and fuzzy inside? These Soft and Tender Zucchini Cheddar biscuits do just that.

They are like a hug in a biscuit. It's really quick to make a batch of cheesy goodness.

I was inspired by some recipes i found for Savory zucchini biscuits and Zucchini cheddar scones , and i thought, why not combine all of that into one perfect recipe? I also added the best tips and tricks I have learned from my baking days.

These biscuits aren't just delicious. They're also surprisingly easy to make. We're talking minimal effort, maximum reward. Plus, you get a serving of veggies in there too.

So, it's practically health food. Kind of.

What Makes These Biscuits Special?

It is because of the Cheese and zucchini bake . The combination of cheddar and zucchini gives them such a unique flavour.

I tried to add chives as well, so you can add some freshness and herbaceous flavour.

They pair perfectly with a Goat Cheese Appetizer or even a simple salad for a light lunch. You can even serve them with my Onion Tart recipe, for a more substantial meal.

These go well with many meals.

These biscuits are also perfect for using up that one lonely zucchini lurking in the back of your fridge. Waste not, want not, as my nan always says! Let's dive into the ingredients, shall we?

Alright, let's get down to brass tacks. Let's talk about what you'll need to make these incredible biscuits. Honestly, this Soft and Tender Zucchini Cheddar recipe is so straightforward.

Don't you worry your pretty little head. Even a newbie can nail it.

Ingredients & Equipment

Main Ingredients

Let's gather our supplies for this cheese and zucchini bake .

• All-purpose flour: 2 ½ cups (300g) . Plain Jane is perfect.
• Baking powder: 1 tablespoon . It's essential for that fluffy rise, innit?
• Baking soda: ½ teaspoon . A little bicarb magic.
• Salt: 1 teaspoon . Can't forget the seasoning!
• Black pepper: ½ teaspoon . Adds a subtle kick.
• Unsalted butter: ½ cup (1 stick/113g) , cold and cubed. Super important that it's cold!
• Buttermilk: 1 cup (240ml) , cold.
• Egg: 1 large . Gives it structure.
• Shredded zucchini: 1 cup (110g) , squeezed. About 1 medium zucchini.
• Shredded cheddar cheese: 1 ½ cups (170g) . Go for sharp cheddar!
• Chopped fresh chives: 2 tablespoons . Optional, but highly recommended.

Quality Check : For the cheddar , a good sharp variety makes all the difference. Don't cheap out! You really can tell the difference when you use a better cheese.

I once tried a bland one, and blimey, it was a waste of time!

Seasoning Notes

Time for the flavour bombs.

• The dynamic duo of salt and pepper are crucial. Don't be shy!
• Chives add a fresh, oniony kick that complements the cheddar beautifully.
• Fancy a bit of heat? A pinch of cayenne pepper won't hurt!

Substitutions : Not got chives? Spring onions work a treat too.

You could definitely use that little combo on a Mushroom Tart or even a Goat Cheese Appetizer . Actually, that sounds divine!.

Equipment Needed

Don't need a load of fancy gear here. Just your basics.

• Large mixing bowl.
• Measuring cups and spoons.
• Box grater.
• Baking sheet.
• Parchment paper (optional). Makes clean-up easier.
• Pastry blender or fork (optional). For cutting in the butter.
• Cookie scoop or ice cream scoop (optional). Ensures uniform biscuits.

Household Hack : Don't have a pastry blender? Use your fingers! Just work quickly to keep the butter cold. You can use this equipment also to prepare a Goat Cheese Tart or Onion Tart .

Honestly, that's all you need. Ready to get baking some Savory Zucchini Biscuits ?.

Oh my gosh!. I'm already drooling thinking about how delicious these Zucchini Cheddar Scones are going to be.

Right, let's talk Soft and Tender Zucchini Cheddar biscuits! I cannot tell you how many times I've tried biscuit recipes that end up closer to hockey pucks than delightful, fluffy clouds.

But this recipe? Total game changer. It’s easy and the zucchini cheddar scones are a big hit.

Biscuit Boot Camp: Getting Ready

Prep Like a Pro!

First things first, mise en place , darling. Basically, get all your ingredients measured and chopped before you even think about turning on the oven.

Trust me, scrambling for baking powder halfway through is not the vibe.

Keep that butter ice cold . Like, "just out of the freezer for a bit" cold. Cube it up small. This is crucial for that light and flaky texture we're after.

I once used warm butter. Do not repeat that mistake! And for safety, always use oven gloves!

Time to Bake Some Biscuits

1. Get Hot! Preheat your oven to 425° F ( 220° C) . Line that baking sheet. Don’t want those biscuits sticking.
2. Dry Mix-Up: In a big bowl, whisk together your 2 ½ cups (300g) flour, 1 tbsp baking powder, ½ tsp baking soda, 1 tsp salt, and ½ tsp pepper. Whisk it well, it is important to not taste baking soda in the final product.
3. Butter Time: Cut in your ½ cup (1 stick/113g) cold, cubed butter. Use a pastry blender or your fingers until it looks like coarse crumbs. Important: Aim for some pea-sized butter bits for flakiness!
4. Liquid Gold: In another bowl, whisk together 1 cup (240ml) cold buttermilk and 1 large egg.
5. Combine Gently: Pour those wet ingredients into the dry. Stir just until combined. It’s okay if it's shaggy. Overmixing means tough biscuits. No one wants tough biscuits.
6. Cheese, Please: Fold in 1 cup (110g) squeezed shredded zucchini, 1 ½ cups (170g) shredded cheddar, and 2 tbsp chives (if you're feeling fancy). Make sure to squeeze the liquid from the zucchini.
7. Drop and Bake: Drop those biscuits onto the baking sheet, about 2 inches apart.
8. Bake Time! Bake for 20- 25 minutes , until they're golden brown.

Expert Biscuit Making Wisdom

Honestly, cold ingredients are your best friends. That cold butter? It creates steam, which makes those lovely layers.

And whatever you do, don't overmix ! I know, I sound like a broken record, but seriously, that's the biggest biscuit killer.

Fancy a Goat Cheese Appetizer vibe? Try adding a dollop of Goat Cheese Tart to the finished product.

I find this quick bread recipe with zucchini ideal for quick snacks. You can whip up a batch of Easy savory biscuits in no time, perfect with a warm Mushroom Tart .

Alternatively, transform them into the cheesiest Cheddar Zucchini bread , great for lunchboxes.

These savory zucchini biscuits are great for dipping in soups. The biscuits are a cheesy, cheese and zucchini bake treat.

And hey, you could easily prep the dry ingredients the night before. Keep that butter separate and cold, of course.

Enjoy!

Recipe Notes for the Best Ever Zucchini Cheddar Biscuits

Alright, let’s talk about making these Soft and Tender Zucchini Cheddar biscuits perfect . Honestly, they're pretty foolproof, but a few things will elevate them from good to gobble worthy .

Serving 'em Up Right

Honestly, how you serve something can make all the difference, right? These savory zucchini biscuits are amazing warm. A pat of butter melting on top? Yes, please! For presentation, I like to arrange them in a cute basket lined with a tea towel.

These cheese and zucchini bake delights are fab with a bowl of soup. Think tomato or even a spicy chili.

Beverages? A simple glass of milk or iced tea is perfect. If you wanna go proper British, a nice cuppa always fits.

And hey, try them as a side for a Mushroom Tart .

Storing the Goodness

Sometimes you have leftovers. If you do, wrap them well. They will keep in the fridge for up to 3 days.

Want to keep them longer? Freeze them! Let them cool completely first. Then, wrap each biscuit individually in plastic wrap.

Pop them into a freezer bag. They'll last for up to 2 months. Reheat in the oven at 350° F ( 175° C) until warmed through.

You can even use the microwave.

Variations on a Theme

Want to mix things up? Go for it! For a dietary adaptation, try using a gluten-free flour blend. Make sure it contains xanthan gum.

For a seasonal swap, use grated butternut squash instead of zucchini in autumn. I bet a Goat Cheese Appetizer with these would also be the biz.

You can even sneak in some onions for a delicious Onion Tart ! I have made Zucchini cheddar scones before and are a hit!

Nutrition Snapshot

Each biscuit has roughly 250 calories. They pack around 8 grams of protein. There are 14 grams of fat. They include about 25 grams of carbs.

You also get a bit of fiber. And a little sodium, mind you. These biscuits offer a good balance of macros!

So, there you have it! Your guide to baking the best Quick bread recipe with zucchini . Don't be afraid to experiment and make them your own.

Baking should be fun, like a delicious Goat Cheese Tart . You got this! Get baking and enjoy the Easy savory biscuits .