These Zucchini Cheddar Biscuits are a perfect biscuit to serve alongside soups and stews! Full of cheesy cheddar flavour!
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There’s something about late summer that makes me want to get into the kitchen and bake. I find my countertops full of all kinds of summer produce, just waiting to be baked into something delicious. So when I received this month’s Canadian Cheese of the month, I knew I had to use it with some of this summer’s harvest!
This month, through my partnership with Dairy Farmers of Canada, I received Avonlea Clothbound Cheddar Cheese. This cheddar cheese is made by Cows Creamery in Prince Edward Island, where the salt air and iron-rich red soil adds to the flavour of their butter and cheeses! This is a really flavourful, sharp cheese…perfect for baking, and on its own with a glass of red wine. True story.
But as soon as I unwrapped this cheddar I pictured it baked into some delicious and tender cheesy biscuits, but with a twist. Since I have more zucchini than I know what to do with, I decided to grate some of it into these biscuits. Zucchini Cheddar Biscuits were born!
Biscuits are so easy to make, and I find them so satisfying to create. Instead of using a pastry cutter, I like to get my hands right into the mixture to massage all the ingredients together. I always used to use a pastry cutter to combine ingredients for pastries and biscuits, until I watched Elizabeth Baird at Christmas in November. She got right into her ingredients and massaged away. I swore I would never use a pastry cutter ever again after I saw that. And I love the results…my pastries and biscuits always turn out so tender!
In just 40 minutes you can have fresh, homemade biscuits on your table. Yum.
- 3/4 cup shredded zucchini
- 1/4 tsp salt
- 1 3/4 cup flour
- 1 tbsp sugar
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp baking soda
- 6 tbsp chilled butter (cut into pieces)
- 1 cup shredded cheddar cheese
- 1 tbsp chopped green onion
- 1/3 cup buttermilk
- Preheat your oven to 425 degrees.
Preparing the zucchini:
- In a bowl mix together the zucchini and 1/4 tsp salt. Set aside. Let rest for about 15 minutes. After this time, squeeze the moisture out of the zucchini. I put mine in a colander and pressed down with paper towel.
Preparing the biscuits:
- Whisk together the flour, sugar, baking powder, salt and baking soda.
- Using a pastry cutter, cut in the chilled butter, until it looks like coarse meal, with some pea sized butter pieces remaining.
- Stir in the shredded cheddar cheese.
- Then stir in the squeezed out zucchini.
- Slowly add the buttermilk, and mix using a fork, but don’t over mix.
- Then turn the dough out onto a floured surface, and knead into a ball. It is supposed to be lumpy – that’s what makes them so buttery and crumbly!
- Then flatten the ball into a square disc shape, about 1 inch thick.
- Using a pizza cutter, cut the dough square into 12 pieces.
- Bake for 20 minutes.
About Avonlea Clothbound Cheddar Cheese:
- Type: Firm, rich full bodied flavour cheddar cheese
- Tasting Notes: Complex flavours with the aroma of fruit and toasted nuts, with a tangy bite at the end.
- Location: Prince Edward Island
- Awards: Highly awarded cheese, receiving many accolades since 2008
Delicious Canadian Cheese Recipes:
- Tipsy Cheese and Cherry Crostinis
- Grilled Cheese with Fig Jam
- Baked Canadian Camembert with Rhubarb Compote
- Dessert Cheese Plate
More Ways to Enjoy Cheese:
Visit Dairy Farmers of Canada for delicious recipes using cheese!
Have a delicious day!
Disclosure: This post was sponsored by Dairy Farmers of Canada. I will be working with Dairy Farmers of Canada over the next year to bring you some delicious recipe ideas that I have created! This recipe, all pictures and words are my own. I love cheese. 😉