Zucchini Cheddar Biscuits

 

Zucchini Cheddar Biscuits

Ingredients

2 cups (240 g) all-purpose flour – the base of the biscuit dough, providing structure.

1 tablespoon baking powder – helps the biscuits rise for a light, fluffy texture.

¼ teaspoon baking soda – works with buttermilk for additional leavening.

1 teaspoon salt – enhances the overall flavor.

½ teaspoon garlic powder – adds a subtle savory depth.

5 tablespoons (70 g) unsalted butter, very cold – grated in for flaky, tender layers.

1 cup (240 g) buttermilk – provides moisture and a slight tang that balances the richness.

1 cup (135 g) zucchini, finely grated and well-drained – adds moisture and a touch of earthy flavor.

1 tablespoon fresh chives, finely chopped – for a mild onion note and color.

4 ounces (113 g) sharp cheddar cheese, shredded – delivers sharp, cheesy goodness throughout.

Instructions:

Preheat and Prepare Pan:

Preheat your oven to 425°F (220°C).

Lightly grease a 10-inch cast iron skillet or similar oven-safe baking dish and set it aside.

Mix the Dry Ingredients:

In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and garlic powder.

Whisk thoroughly to eliminate any lumps.

Incorporate Butter and Wet Ingredients:

Grate the cold butter using the large holes of a box grater.

Add it to the dry mixture along with the buttermilk, grated zucchini (make sure to squeeze out the excess moisture before adding), chopped chives, and shredded cheddar cheese.

Gently stir until a sticky, rough dough begins to come together.

Shape and Fold the Dough:

Transfer the dough to a lightly floured surface.

Using floured hands, gently press it into a large rectangle about 10–12 inches wide and ¾ inch thick.

Fold the dough in half, rotate it 90 degrees, and press it back into a rectangle.

Repeat this folding process a total of 5 times.

This creates layers for flakier biscuits.

Cut the Biscuits:

Once folded, press the dough out one last time into a ¾ inch thick rectangle.

Use a 2.5–3 inch round biscuit cutter to cut out biscuits.

Do not twist the cutter—this can seal the edges and prevent a proper rise.

Gently reform and reuse any dough scraps.

You should yield about 8 biscuits.

If you don’t have a biscuit cutter, you can cut the dough into squares with a knife.

Bake:

Arrange the biscuits in your prepared skillet so they’re just touching.

Bake for 18–20 minutes, or until the tops are lightly golden and the biscuits are puffed and tender.

Serve:

Remove from the oven and enjoy them warm, either plain or with butter.