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Zucchini Biscuits (Double Batch)

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Crispy edges, tender centers, and packed with cheese, scallions, and garden-fresh zucchini—these biscuits are the ultimate savory snack or side. Bake up a big batch for gatherings, brunch, or a freezer-friendly treat.

Ingredients

Scale

2½ cups shredded zucchini (pressed dry)

4 cups flour

3 tbsp baking powder

2 tsp salt

½ tsp black pepper (or more to taste)

1 tsp garlic powder

Red pepper flakes (optional)

½ cup butter, cold and cubed

2 cups whole milk

2 eggs

3 cups shredded cheese (cheddar, mozzarella, Parmesan, or a blend)

½ cup sliced scallions

Optional Garlic Butter Topping:

6 tbsp melted butter + garlic paste or powder to taste

Instructions

Preheat oven to 400°F (200°C). Line two baking sheets with parchment.

In a large bowl, whisk together flour, baking powder, salt, pepper, garlic powder, and optional red pepper flakes.

Cut in cold butter until the mixture resembles coarse crumbs.

Fold in zucchini, scallions, and cheese.

Whisk milk and eggs together in a separate bowl, then add to the flour mixture and stir until just combined.

Drop dough by heaping spoonfuls onto baking sheets.

Bake for 18–20 minutes, or until golden brown.

Optional: brush warm biscuits with garlic butter for extra flavor.

Nutrition

Find it online: https://thecomfortspoon.com/zucchini-biscuits-double-batch/