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.
Zucchini Cheddar Biscuits
- 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. 😉