Cheesy Zucchini Biscuits: Fluffy, Flavorful, and Irresistible

Serving Suggestions: Serve these cheesy zucchini biscuits as a side dish with soups, salads, or main courses like roasted chicken or grilled meats. They also make a great breakfast treat with a bit of butter and jam.

Storage: Store leftovers in an airtight container at room temperature for up to 2 days. Reheat them in the oven for 5-7 minutes to restore their softness.

Variations:

Cheese options: Swap out cheddar cheese for mozzarella, gouda, or even parmesan for a different flavor profile.

Add herbs: Sprinkle in some fresh or dried herbs like thyme, rosemary, or parsley for added flavor.

Spicy twist: Add a pinch of cayenne pepper or red pepper flakes for a little heat.

FAQ:

Can I freeze these biscuits? Yes, these biscuits freeze well. After baking and cooling, store them in a freezer bag for up to 3 months. Reheat them in the oven or microwave when you’re ready to enjoy.

Can I use regular milk instead of buttermilk? You can substitute regular milk, but the biscuits may not be as tender. To mimic buttermilk, you can add 1 tablespoon of lemon juice or vinegar to 2/3 cup of milk, letting it sit for 5 minutes before using.

Can I make these ahead of time? Yes! You can prepare the dough, shape it into biscuits, and refrigerate it for up to 1 day before baking.

This recipe is saved for easy reference whenever you’re in the mood for a savory, cheesy treat!