Fluffy biscuits filled with zucchini flavor and melted cheese – this just has to be a heavenly way to wake up. Fantasizing about these biscuits makes me want to run and bake a batch. Make this for your upcoming weekend 🙂
These biscuits are so easy that they can be assembled in under 15 minutes and they only take 15 minutes to bake. In 30 minutes you can ‘have your biscuits and eat them too! 😉 I know …. Too cheesy RIGHT? 🤣 okay okay …. I’ll stop!!! 🤭
Being the beginning of zucchini season, we are utilizing it in a bunch of ways; biscuits are the perfect vessel. The moisture of the zucchini works well to keep the biscuits soft and also provide a sweet taste. Adding cheese is completely optional; I used spicy habanero cheese. Substitute with vegan options as per preference. To provide the fluffiness, I used buttermilk.
Note – use a mixture of non-dairy milk and lemon juice for a vegan version of buttermilk
Bake a bunch for the weekend and see them float away into everyone’s plates. These are excellent sides for a broth soup as well.
Cheesy Zucchini biscuits
Ingredients
Dry Ingredients –
- 1 cup Whole wheat flour with bran
- 1 cup Spelt flour
- 2 tsps Baking powder
- 1/2 tsp Baking Soda
- 1/2 tsp French thyme seasoning
Wet Ingredients –
- 2 cups Zucchini shredded
- 2 cups Cheese spicy grated
- 1 cup Buttermilk
- 1/2 cup Olive oil
- 1 tbsp Maple syrup
Instructions
- Mix all the dry ingredients together and set aside
- Mix all the wet ingredients
- Add the dry mixture little by little to the wet mixture and combine to get a fluffy batter
- Grease an ice cream scooper with oil, scoop out the batter and lay them on a parchment paper lined baking sheet; Sprinkle some cheese on top
- Bake at 450 degrees hot oven for 12 minutes – until tops are light golden
- Turn off oven and leave inside for 3 more minutes
- Remove from oven and rest on counter for 5 minutes
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