Bacon Cheddar Zucchini Biscuits: Flaky, Buttery & Packed With Flavor

There are zucchini breads, zucchini muffins, zucchini cakes, and then there are these bacon cheddar zucchini biscuits.

They are everything I love in a savory biscuit: tall, golden, buttery, flaky, and packed with sharp cheddar, crisp bacon, and tender shreds of garden-fresh zucchini. The zucchini adds just enough moisture to keep the centers tender without turning the biscuits cakey or heavy.

And those flaky layers? They are absolutely worth the extra few minutes of folding the dough.

These biscuits are especially good when the garden is producing zucchini faster than you can keep up with it. Instead of making yet another loaf of zucchini bread, turn a couple of handfuls of that summer squash into something savory that works for breakfast, brunch, dinner, or alongside a bowl of soup.

I promise your family will thank you for this one.

Why You’ll Love These Bacon Cheddar Zucchini Biscuits

These aren’t your average drop biscuits.

The dough is gently laminated, which creates those beautiful flaky layers you can see when you pull one apart. Sharp cheddar melts throughout the dough, bacon adds smoky, salty flavor, and zucchini keeps the interior tender.

A little honey rounds out the savory flavors without making the biscuits sweet.

They are also a fantastic way to use zucchini from the garden without needing a huge amount. You only need about ½ cup of squeezed zucchini for a batch.

Here’s what makes them special:

• Tall and flaky: A few simple folds create distinct buttery layers.
• Tender inside: Buttermilk and zucchini keep the crumb soft.
• Crisp and golden outside: Cold butter and a hot oven give the biscuits beautifully browned edges.
• Loaded with flavor: Sharp cheddar, bacon, garlic, herbs, and black pepper make every bite a savory treat.
• A practical zucchini recipe: You get to use fresh zucchini without making another sweet zucchini dessert. There’s only so much zucchini bread you can eat!

Ingredients

• 3 cups (360 g) all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon garlic powder
• ¼ teaspoon smoked paprika, optional
• 10 tablespoons (140 g) unsalted butter, frozen
• 1 cup (113 g) sharp cheddar cheese, shredded
• 6 slices thick-cut bacon, cooked crisp and chopped
• ½ cup (60 g) shredded zucchini, squeezed very dry
• 2 tablespoons fresh chives, chopped
• 1 tablespoon fresh parsley, chopped
• 1 cup (240 g) cold buttermilk
• 1 tablespoon honey
• 2 tablespoons melted butter, for brushing
• Flaky sea salt, optional

All-Purpose Flour

Regular all-purpose flour works beautifully here. It provides enough structure for the biscuits to rise while still producing a tender crumb.

Baking Powder and Baking Soda

The combination gives these biscuits plenty of lift. The baking soda also reacts with the acidity in the buttermilk.

Butter

Cold butter is essential for flaky biscuits. I like to freeze the butter and grate it directly into the flour mixture. The small pieces distribute throughout the dough while remaining cold enough to create steam in the oven.

That steam is what helps create those flaky layers.

Sharp Cheddar

Use a good sharp cheddar for the strongest flavor. Sharp white cheddar is especially nice, but regular sharp yellow cheddar works just as well.

For the best texture, shred the cheese yourself rather than using pre-shredded cheese. But either will work for this recipe.

Bacon

Chop and cook the bacon until crisp and drain it well.

You want enough bacon to get smoky, salty little bites throughout the biscuit without adding so much that the dough becomes greasy.

Zucchini

This is where a little preparation makes a big difference.

Shred your zucchini and squeeze it very well before adding it to the dough. Zucchini holds a surprising amount of water, and excess moisture can make biscuits dense and gummy.

For this recipe, you want about ½ cup of tightly squeezed shredded zucchini.

If you’re wondering when zucchini should and shouldn’t be squeezed, I have a whole post about why you should squeeze water from zucchini, which is worth bookmarking if you’re cooking and baking your way through a summer zucchini harvest.

Buttermilk

Cold buttermilk gives these biscuits a tender crumb and contributes acidity for the baking soda.

Keep it cold until you’re ready to mix the dough.

Honey

Just one tablespoon adds a subtle balance to the salty bacon and sharp cheddar. It won’t make the biscuits taste sweet.

Fresh Herbs

Chives and parsley add a little freshness and make the zucchini flavor shine.

You can also experiment with other garden herbs. Fresh thyme would be particularly good here.

How to Make Bacon Cheddar Zucchini Biscuits

1. Squeeze water from the zucchini

Start by shredding the zucchini on the large holes of a box grater.

Transfer it to a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.

Don’t be shy about this step. Squeeze, loosen, and squeeze again until the zucchini is quite dry.

Measure ½ cup of the squeezed zucchini and set it aside.

2. Cook and chop the bacon

Chop the bacon into small pieces and cook the bacon until crisp.

Transfer it to a paper towel-lined plate and allow it to cool.

You want the bacon to be completely cooled before adding it to the biscuit dough so you do not heat up the butter.

3. Mix the dry ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, garlic powder, and smoked paprika.

The smoked paprika is optional, but I love the little bit of smoky depth it adds. It pairs nicely with the bacon.

4. Grate the butter

Grate the frozen butter using the large holes of a box grater.

Add the grated butter to the flour mixture and toss it gently with your fingers until the butter is coated in flour.

You should still be able to see little pieces of butter throughout the mixture.

Don’t work the butter until it’s completely incorporated. Those little pieces are what you want.

5. Add the bacon, cheese, and zucchini

Add the shredded cheddar, chopped bacon, squeezed zucchini, chives, and parsley.

Toss everything together gently.

This distributes the fillings before the liquid is added, which helps prevent overmixing later.

6. Add the buttermilk

Stir the honey into the cold buttermilk.

Pour it over the flour mixture and gently fold everything together with a spatula.

The dough should look shaggy and slightly rough.

Resist the urge to knead it until smooth.

A biscuit dough that looks a little messy before baking often produces a much better biscuit.

7. Fold the dough

Turn the dough onto a lightly floured work surface.

Gently pat it into a rectangle about 1 inch thick.

Fold the dough into thirds, like folding a letter.

Rotate the dough 90 degrees and repeat.

Do this a total of four times.

These folds create layers of butter and dough that will separate as the biscuits bake.

Finally, gently pat the dough to about 1¼ inches thick.

Don’t flatten it any further. The thicker dough helps produce tall biscuits with distinct layers.

8. Cut the biscuits

Use a sharp 2¾ to 3-inch biscuit cutter.

Press the cutter straight down through the dough and lift it straight back up.

Don’t twist the cutter.

Twisting can seal the edges of the dough together and interfere with the biscuits rising.

Place the biscuits on a parchment-lined baking sheet.

Gather the scraps once and gently pat them together to cut the remaining biscuits.

*As an Amazon Associate I may earn from qualifying purchases at no cost to you.

9. Chill the biscuits

Place the baking sheet in the freezer for about 15 minutes.

This gives the butter a chance to firm back up after handling.

It’s a small step, but it makes a noticeable difference in the final texture.

10. Bake

Bake the chilled biscuits at 425°F for 18 to 22 minutes, or until the tops are golden and the cheese is browned in spots.

As soon as they come out of the oven, brush the tops with melted butter.

A sprinkle of flaky salt and a few fresh chives make a beautiful finishing touch.

Tips for Tall, Flaky Biscuits

Keep everything cold

Cold butter is one of the biggest secrets to flaky biscuits.

If your kitchen is warm or you’re taking your time, don’t hesitate to put the dough back in the refrigerator or freezer for a few minutes.

Cold butter releases steam when it heats in the oven. That steam is what creates the flakey layers.

Don’t overwork the dough

The goal isn’t to develop gluten. You want a tender biscuit with defined layers.

Mix just until the dough comes together.

Squeeze the zucchini thoroughly

This is particularly important with this recipe.

Too much zucchini water will dilute the buttermilk and make the dough too wet. The biscuits can spread instead of rising and may have a dense center.

Use freshly shredded cheese

Freshly shredded cheddar melts better and gives you a more even distribution of cheese throughout the dough.

However, I often use pre-shredded cheese and it still turns out great.

Don’t twist the cutter

Straight down, straight back up.

It’s a tiny detail with a surprisingly big impact on biscuit height. Twisting closes the edges and won’t allow the biscuit to rise properly.

Can I Use Frozen Zucchini?

Yes, but you’ll need to treat it differently.

Frozen zucchini releases even more water as it thaws, so thaw it completely and squeeze it extremely well before measuring.

For the best biscuit texture, fresh zucchini is my first choice, but frozen zucchini can work when you’re trying to use up your summer harvest from the freezer.

If you’re stocking up on garden produce for future baking, check out my guide to freezing produce for baking for more ideas.

Can I Make These Ahead of Time?

Absolutely.

The unbaked biscuits can be prepared, cut, and frozen on a baking sheet until solid. Once frozen, transfer them to an airtight freezer container or freezer bag.

You can bake them directly from frozen. Just add a few minutes to the baking time and watch for that beautiful golden-brown top.

This makes them particularly handy for days you need a quick breakfasts or have unexpected company pop in.

What to Serve With Bacon Cheddar Zucchini Biscuits

These biscuits are substantial enough to be part of the meal rather than just sitting politely beside it.

Serve them with:

• Scrambled or fried eggs
• Sausage gravy
• Tomato soup
• Creamy potato soup
• Chicken soup
• A garden salad
• Pulled pork
• Roasted chicken
• Fresh tomatoes and soft scrambled eggs
• Whipped herb butter

For breakfast, split one open while it’s still warm and add a fried egg. You won’t regret it!

The runny yolk soaking into those flaky cheddar-and-bacon layers is a pretty convincing argument for growing extra zucchini next year.

Variations to Try

Jalapeño Bacon Cheddar Zucchini Biscuits

Add one finely diced jalapeño along with the zucchini.

The heat works beautifully with the smoky bacon and sharp cheddar.

Garlic Herb Zucchini Biscuits

Skip the smoked paprika and add fresh thyme, rosemary, or extra chives.

These are especially good alongside roasted chicken or soup.

Pepper Jack Zucchini Biscuits

Replace half or all of the cheddar with pepper jack cheese for a little extra heat.

Green Onion and Cheddar

Replace the chives with finely sliced green onions for a slightly stronger onion flavor.

How to Store Leftover Biscuits

Store cooled biscuits in an airtight container at room temperature for up to 2 days.

For longer storage, freeze them.

To reheat, place the biscuits in a 350°F oven for about 8 to 10 minutes.

Avoid microwaving them if you can. While it’s quick, the microwave tends to soften the crisp exterior and can make the texture chewy.

A Great Way to Use Your Summer Zucchini

One of my favorite things about growing zucchini is how generous the plants are. There is a reason everyone jokes about ding dong ditching them on your neighbors porch. Usually by August, the plant really kicks into high production.

If you’ve already made the zucchini bread like this Orange Zucchini Bread, muffins, cake, and fritters and you’re staring at another basket of squash on the counter, these biscuits are a delicious change of scenery.

They’re savory, hearty, and packed with ingredients that naturally belong together. They really are a treat without the sugar.

And because the zucchini is tucked into layers of buttery biscuit dough with sharp cheddar and crispy bacon, even the zucchini skeptics at the table may not complain about another summer squash recipe. Even my husband raved about them, and that’s saying something!

You may even want to consider making a double batch. They aren’t likely to last long.

Frequently Asked Questions

Do you need to squeeze zucchini for biscuits?

Yes. Zucchini contains a lot of water, and excess moisture can make biscuit dough too wet. For these biscuits, squeeze the shredded zucchini thoroughly before measuring it.

Why aren’t my zucchini biscuits flaky?

The most common causes are warm butter, overworked dough, too much moisture from the zucchini, or skipping the folding step. Keep the ingredients cold and handle the dough gently.

Can I freeze bacon cheddar zucchini biscuits?

Yes. Freeze the shaped unbaked biscuits on a baking sheet, then transfer them to a freezer-safe container. Bake directly from frozen, adding a few minutes to the baking time.

Can I use yellow squash instead of zucchini?

Yes. Yellow summer squash can be substituted for zucchini as long as you squeeze it thoroughly before measuring.

Can I use pre-shredded cheddar?

Yes, you can. Freshly shredded cheddar melts more evenly and distributes better throughout the biscuit dough, but pre-shredded cheese works fine. We’re all busy, and this is an easy shortcut to make and still get great biscuits.

More Ways to Use Your Garden Harvest

If your zucchini plants are currently producing like there’s no tomorrow, you’re in good company. Mine are doing the same!

Try turning your harvest into Orange Cardamon Zucchini Muffins, or learn more about how to freeze zucchini and other produce for baking.

And if you’re looking for more ideas to turn an overflowing garden harvest into something worth baking, check out my Garden to Bakery Guide.