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 biscuits are a new favorite at my house. Even my husband, an avowed zucchini hater, enjoyed them, and even encouraged the children to eat them.
- Red Lobster Copycat: You probably guessed that this recipe is a copycat version of the biscuits at Red Lobster, except with zucchini. They’re everything you love about classic cheddar bay biscuits—flaky, buttery, cheesy—with a fresh twist from the garden! Which in my opinion, makes them even better!
- A Perfect Side for Any Meal: These savory biscuits go great with soups, salads, or seafood—or eat them on their own, warm and slathered with extra butter.
- A Great Way to Use Zucchini: As with most zucchini filled baked goods, this recipe is an excellent way to hide some veggies in your baking. I can’t imagine anyone not being tempted by a warm, freshly baked biscuit. 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 need to make these right away!
After you preview the recipe card, be sure to look below for ingredient substitutions, recipe and storage tips, and suggestions for pairings and tasty variations!
Cheddar Bay Zucchini Biscuits
Elevate your biscuit game with these Cheddar Bay Zucchini Biscuits! Packed with sharp cheddar, fresh zucchini, and a hint of Old Bay seasoning, these golden, flaky delights are perfect for any meal.
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Servings: 13
Calories: 179kcal
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
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.
Nutrition
Calories: 179kcal | Carbohydrates: 16g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 406mg | Potassium: 78mg | Fiber: 1g | Sugar: 1g | Vitamin A: 403IU | Vitamin C: 3mg | Calcium: 141mg | Iron: 1mg
Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!
Ingredient Notes & Substitutions
- No Old Bay Seasoning? No Problem! I’ve got a great recipe for Homemade Old Bay Seasoning that you can throw together in no time. Or you can just add a pinch of paprika and celery salt to your biscuits.
- No Buttermilk? Also No Problem! If you don’t have buttermilk, mix ¾ cup milk with 2 teaspoons lemon juice or white vinegar and let it sit for 5–10 minutes.
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend that includes xanthan gum (like Bob’s Red Mill or King Arthur Measure for Measure).
- Cheese Choices: I like to use sharp cheddar in this recipe for maximum flavor, but mild cheddar, Monterey Jack, or even a cheddar blend would work great too.
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.
- Use an Ice Cream Scoop! 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.
- Remove Extra Moisture: If you’re zucchini is extra moist, squeeze it out in a paper towel before adding it to the batter.
Storing Leftovers
- Room Temperature: Store completely cooled biscuits in an airtight container at room temperature for up to 2 days.
- Freezer: These biscuits freeze beautifully! Let them cool completely, then wrap individually in plastic wrap or foil and store in a freezer-safe bag or container for up to 2 months.
Variations & Fun Twists
- Spicy Version: Add a pinch of cayenne, red pepper flakes, or a dash of hot sauce to the dough for some heat. Use pepper jack cheese instead of cheddar.
- Garlic-Lovers’: Mix a bit of garlic powder or roasted garlic directly into the butter topping for a stronger garlic flavor.
- Crispy Bacon Biscuits: Stir a ½ cup of crisply cooked, crumbled bacon into the batter.
- Mini Biscuit Bites: Use a small cookie scoop to make bite-sized versions—great for snacking or party platters.
Pairings
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.
