Elevate your biscuit game with these cheddar and zucchini biscuits! Packed with sharp cheddar, fresh zucchini, and a hint of Old Bay seasoning, these golden, flaky delights are perfect for any meal.
Why You’ll Love This Recipe
I think I speak for just about everyone when I say I’m always looking for delicious new ways to use zucchini, and these Cheddar Bay Zucchini Biscuits are a new favorite at my house.
Even my husband, an avowed zucchini hater, enjoyed these biscuits, and encouraged the children to eat them.
You probably guessed that this recipe is a copycat version of the biscuits at Red Lobster, except with zucchini. Which in my opinion, makes them even better!
Don’t ask my husband’s opinion. While he did enjoy them, I’m sure he’d choose the no-zucchini option every time.
As with most zucchini filled baked goods, this recipe is an excellent way to hide some veggies in a tempting morsel. I can’t imagine anyone not being tempted by a warm, freshly baked biscuit, after all.
I don’t know exactly how Red Lobster makes their biscuits, but I like to add some of my homemade Old Bay Seasoning to the batter, along with the requisite garlic salt. You can also sprinkle some additional cheese on top of the biscuits before baking, if you like.
If you’ve got more zucchini than you can give away (or your neighbors have been leaving all of their zucchini on your porch), you’ll want to make these Cheddar Bay Zucchini Biscuits as soon as possible.
What Should I Serve With Cheddar Zucchini Biscuits?
I sometimes toss back one of these cheesy biscuits as a quick breakfast or snack, but when it comes to dinner, these biscuits are the perfect accompaniment to a hearty bowl of soup.
These are some of our favorite soups to enjoy with this recipe.
Ingredients
- Flour – all-purpose
- Baking powder
- Old Bay seasoning
- Garlic salt
- Butter – I use unsalted
- Cheddar cheese – shredded
- Zucchini – about 1 small zucchini
- Buttermilk
- Fresh parsley – or dried if that’s what you have on hand
Recipe Tips
- As with any biscuit recipe, don’t overmix the batter. It’s fine if there are some lumps. Overmixing will result in dense, hard biscuits.
- The batter is quite sticky, so I do recommend transferring it to your baking sheet with a spring-loaded ice cream scoop. But a couple of large spoons will work too.
- If you’re zucchini is extra moist, squeeze it out in a paper towel before adding it to the batter.
How to Make Cheddar Bay Zucchini Biscuits
Step 1
Preheat the Party: Start by cranking up your oven to a toasty 400°F. Line a large baking sheet with parchment paper. You don’t want these biscuits sticking around longer than they have to!
Step 2
Mix the Dry Stuff: Grab a medium bowl and whisk together the flour, baking powder, 1/2 teaspoon of garlic salt, and the Old Bay seasoning.
Step 3
Butter It Up: Now, here’s a fun trick – grate 6 tablespoons of the cold butter right into the flour mixture. Yes, grate it like cheese! This gives you those glorious flaky layers. Mix in the shredded cheddar and zucchini. See? You’re practically a pro already.
Step 4
Pour the Buttermilk: Slowly add the buttermilk to the mixture, and stir until it’s just combined. Don’t go overboard with the mixing – we’re aiming for tender biscuits, not hockey pucks!
Step 4
Scoop & Bake: Using an ice cream scoop (or just a big spoon if you’re feeling rebellious), scoop the dough onto your prepared baking sheet. Pop them into the oven for 14-16 minutes, or until they’re golden brown.
Step 4
Butter Bath: While those beauties are baking, melt the remaining butter in the microwave. Stir in the remaining 1/2 teaspoon of garlic salt and the chopped parsley.
Step 7
Brush & Serve: Once the biscuits are out of the oven, give them a generous brush with the garlic-parsley butter. Serve them warm and watch them disappear.
FAQs
What is Old Bay Seasoning?Old Bay Seasoning was invented in Baltimore, Maryland by a German immigrant named Gustav Brunn. It’s a blend of 18 spices that is typically used to season seafood, like shrimp and crab cakes.
What if I don't have buttermilk?You can easily make a buttermilk substitute using white vinegar. Add a a few teaspoons of vinegar to the bottom of your measuring cup, then add milk to equal 3/4 cup.
Can I make this recipe without zucchini?Of course! Although it wouldn’t hurt to add some extra cheese
Be sure to save this recipe to your favorite Pinterest board for later.
More Biscuit Recipes to Try
- Church’s Chicken Honey Butter Biscuits
- Garlic Cheddar Chive Drop Biscuits
- Big Fat Buttermilk Biscuits
Cheddar Bay Zucchini Biscuits
Ingredients
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon garlic salt divided
- 1 teaspoon Old Bay seasoning
- 1/2 cup cold butter divided
- 1 cup cheddar cheese shredded
- 1 cup zucchini shredded
- 3/4 cup buttermilk
- 2 tablespoons fresh parsley chopped
Equipment
Instructions
- Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together 2 cups flour, 1 tablespoon baking powder, 1/2 teaspoon garlic salt, and 1 teaspoon Old Bay seasoning.
- Grate 6 tablespoons of the butter into the flour mixture. Stir in the 1 cup cheddar cheese and 1 cup zucchini. Add the 3/4 cup buttermilk and mix until just combined. Do not overmix.
- Using an ice cream scoop, scoop the dough onto the prepared baking sheet. Bake for 14-16 minutes, or until golden.
- While the biscuits bake, melt the remaining butter in a microwave safe bowl. Stir in the remaining 1/2 teaspoon garlic salt and the fresh parsley. Remove the biscuits from the oven and brush with the butter mixture. Serve warm.
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