Flaky Zucchini Cheddar Biscuits

by

Ingredients

  • 2 cups (240 g) all-purpose flour

  • 1 tbsp baking powder

  • ¼ tsp baking soda

  • 1 tsp salt

  • ½ tsp garlic powder

  • 5 tbsp (70 g) unsalted butter, very cold

  • 1 cup (240 g) buttermilk

  • 1 cup (135 g) zucchini, finely grated & liquid squeezed out

  • 1 tbsp chopped chives

  • 4 oz (113 g) shredded sharp cheddar cheese

👨‍🍳 Instructions

  1. Preheat Oven – Set to 425°F (218°C). Lightly grease a 10-inch cast iron skillet or oven-safe baking dish.

  2. Mix Dry Ingredients – In a large bowl, whisk together flour, baking powder, baking soda, salt, and garlic powder.

  3. Add Cold Butter & Mix-ins – Grate cold butter into the dry mixture. Add buttermilk, zucchini, chives, and cheddar. Stir gently until a shaggy dough forms.

  4. Laminate Dough for Flakiness – On a floured surface, pat dough into a rectangle (10–12 inches wide, ¾ inch thick).

    • Fold in half, rotate, and pat back into a rectangle.

    • Repeat folding 4 times to create flaky layers.

  5. Cut Biscuits – Pat dough to ¾ inch thick again and cut biscuits with a round cutter.

  6. Bake – Arrange biscuits in the skillet so they’re just touching. Bake 18–20 minutes, until golden and fluffy.

  7. Serve – Best served warm for maximum flakiness.

💡 Tips:

  • Squeeze zucchini well—excess moisture will make biscuits dense.

  • Freeze grated butter for 5 minutes before grating for ultra-flaky layers.

  • Brush biscuit tops with melted butter right after baking for extra flavor.

If you want, I can also make a bakery-style version with taller layers by adjusting the folding and cutting technique. Would you like me to share that?

Leave a Comment