We have a fairly big garden and I always plant too many zucchini. Even if I give away many of the zucchini I still need to find dishes to use up all the rest that I have. Today I’m making a zucchini cheddar biscuit that I think is pretty unique.

I finally got a few big ones to harvest that were great to use in the biscuits. Once you grate the zucchini, make sure to squeeze out the excess liquid. Too much moisture could make the biscuits soggy.

I like the combination of ingredients in this recipe. The herbs, zucchini, and cheddar jack cheese adds a tremendous amount of flavor!

These are delicious to serve as a starter for a dinner party. We cooked up some eggs, bacon, and sausage to make biscuit sandwiches with the leftover biscuits.

I recommend making a big batch to freeze, as they reheat well. I hope you make some and share it with your friends and family!

Ingredients

• 2 cups Bob’s Red Mill all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tbsp. sugar
• 1 tsp. salt
• 1 tsp. ground black pepper
• 6 tbsp. cold unsalted butter, cut into small chunks
• 1 cup shredded cheddar jack cheese
• 1 cup grated zucchini, squeeze out excess liquid
• 1/4 cup finely sliced chives
• 1 tbsp. finely chopped parsley
• 1 cup heavy whipping cream

Instructions

Position Rack in center of oven then preheat oven to 450 degrees Fahrenheit. Line a large sheet pan with parchment paper, then aside until needed.

Combine flour, baking powder, soda, salt, pepper, and sugar in food processor. Blend for few seconds using pulse button.

Add butter, using pulse button cut in butter until mixture resembles very coarse meal. Add cheddar cheese pulse 8 times.

Add zucchini and pulse 8 times. Transfer the mixture to a large bowl.

Add chives and parsley. Use a rubber spatula and fold everything gently. Add heavy cream and mix everything gently, until dough begins to come together in moist clumps.

Transfer the mixture to lightly floured surface. Gather the dough in to a ball. Pat out to 6-8 inch round, about 1/2 inch thick.

Use a 3-inch biscuit or cookie cutter cut out 5-6 biscuits. Gather dough scraps together, and cut out additional rounds. Total 10-11 biscuits.

Place the biscuits about 2-inch apart on prepared sheet pan. Brush each biscuits top with heavy cream.

Bake biscuit in preheated oven for 15-16 minute, or until topes are golden and a tester inserted into comes out clean. Rotate the pan once during the baking time!

Serve warm or at room temperature with butter and honey!

Makes 10-11 Biscuits

Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would like to be notified of upcoming posts, please consider subscribing to my blog!