Summer squash season is upon us! If you find yourself with an abundance of courgettes in the coming months, bake a batch of these charming cheddar and zucchini biscuits. They’re super moist and tender – and fit to consume any time of the day.
I prefer to eat cheddar and zucchini biscuits plain, but feel free to serve them with breakfast sausage and scrambled eggs or tomato-bacon jam. The savory pastries are delicious either way.
Looking for more recipes featuring summer squash? Try one of these:
- Frittata with beet greens, zucchini and potatoes
- Summer squash and basil pasta
- Torn zucchini with mint and Calabrian chiles
Recipe adapted from A Pretty Life in the Suburbs.
Cheddar and Zucchini Biscuits
Makes 6 biscuits
Ingredients
Dough:
- 1 zucchini
- ½ teaspoon kosher salt, divided
- 1¾ cups all-purpose flour
- 1 tablespoon sugar
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- 6 tablespoons unsalted butter, cold, cut into small pieces
- 1½ teaspoons fresh thyme leaves
- 1 cup grated sharp cheddar cheese
- ⅓ cup buttermilk (see notes)
Finish:
- buttermilk
- flake salt and freshly ground black pepper
Instructions
- Grate the zucchini using the large holes of a box grater. Sprinkle with ¼ teaspoon salt and let sit for 15 minutes. Then squeeze zucchini to remove as much liquid as you can. Set aside.
- Preheat oven to 425 degrees and line a baking sheet with parchment paper.
- In a large bowl, combine the flour, sugar, baking powder, baking soda and remaining ¼ teaspoon salt. Add the butter and rub it into the flour mixture with your fingertips until it resembles coarse meal. Add the thyme, cheddar cheese and prepared zucchini and stir to combine.
- Add the buttermilk and stir until just combined.
- Turn out dough onto a lightly floured work surface and pat into a 1"-thick rectangle. Fold the dough in half, turn it 90 degrees and pat into a 1"-thick rectangle. Repeat the process 3 more times, flouring your work surface as necessary to prevent sticking.
- Fold the dough into thirds, like a business letter, and pat into a 1"-thick rectangle. Repeat the process 1 more time, flouring your work surface as necessary to prevent sticking.
- Using a sharp knife or bench scraper, cut the dough into 6 smaller rectangles and transfer to the prepared baking sheet. Freeze biscuits for 15 minutes.
- Remove biscuits from the freezer and brush tops with buttermilk. Sprinkle with flake salt and pepper.
- Bake for 18-20 minutes or until golden brown. Serve warm or at room temperature.
Notes
I rarely buy buttermilk because it's so easy to make with ingredients you likely have on hand. Just pour 1 tablespoon lemon juice or white vinegar in a measuring cup and add enough milk to hit the 1-cup line. Let the mixture sit at room temperature for 5-10 minutes until curdled.
