Yellow Squash Cheddar Cheese Biscuit Recipe

This Yellow Squash Cheddar Cheese Biscuit Recipe is a great way to use up summer squash and get your family to eat more vegetables. Simple homemade biscuits filled with shredded yellow squash, cheddar cheese, and dried rosemary. What are YOU going to make with your fresh from the garden yellow squash this summer?

What is yellow squash good for? EVERYTHING!

Seriously, I love yellow squash.  It is incredibly versatile, whether you want to make it into homemade biscuits like these try some other squash recipe.  Personally, I love it as a replacement in homemade zucchini bread. It is also delicious sauteed up in some olive oil and served with dinner.  

What can you do with excess yellow squash from the garden?  Use it in homemade fritters, and casseroles, or check out my post on how to freeze zucchini.  Follow the same directions for freezing yellow squash.  You don’t have to peel yellow squash before using it.  Just make sure to wash it well.  

Like these squash biscuits?  Try these bread recipes, too:

• Sausage Cheese Biscuits Recipe with Jalapenos: This delicious and flavorful sausage cheese biscuits recipe is perfect with soup, salad or for a breakfast sandwich. 
• Easy Snack Recipe: Pizza Biscuits: A savory biscuit recipe that is filling enough to eat as lunch!
• Sausage in Sawmill Gravy over biscuits (a traditional southern recipe): Sausage in sawmill gravy is a traditional southern recipe that is easy to make. If you are looking for quick sausage recipes, give this one a try!  

Tips for making squash biscuits:

This yellow squash cheddar cheese biscuit recipe is pretty easy.  Here are a few biscuit-making tips to get you started:

• You will need about 1 medium to large yellow squash to get 2 cups of shredded squash.  Make sure to squeeze out the excess liquid from the shredded squash before adding it to the dough.
• Use a nice, sharp cheddar cheese or part Parmesan.  Something firm with a nice bite to it for added flavor
• The dried herbs are flexible.  I used garlic powder and dried rosemary, however, thyme works well, too.
• Flour your cutting board well and cut homemade biscuits with the top of a medium-sized glass cup. Flour the rim of the cup as well.
• Make these into drop biscuits by adding a bit more milk.  Spoon onto a cookie sheet by heaping spoonfuls (or an ice cream scoop full) before baking.  

Homemade Squash Biscuits Ingredients

Basically, the ingredients in these homemade biscuits are the same as traditional cheddar biscuits.   Make sure you don’t skimp on the real butter and dried herbs!  

• 2 cups yellow squash, shredded
• 1 teaspoon salt
• 3 cups flour  
• 1 Tablespoon Baking Powder
• 2 teaspoons Baking Soda
• 3/4 teaspoon Garlic Powder
• 1 teaspoon Dried Rosemary
• 4 Tablespoons Butter, melted
• 1 cup extra sharp Cheddar Cheese, shredded
• 3/4 cup Whole Milk

 

How to make cheddar cheese biscuits:

Shred the yellow squash before you start making your homemade biscuits.  I prefer a flat stainless steel grater.  Shred one medium to large yellow squash.  Squeeze out the excess water and measure out 2 cups.  Set aside. Preheat the oven to 400 degrees.  Place parchment paper or a Silpat baking mat on a cookie sheet. 

In a large bowl, combine flour, baking powder, baking soda, salt, garlic powder, and rosemary. Mix together gently until combined. Add in the shredded quash, milk, melted butter, and cheddar cheese.  

Mix well.  Start with a wooden spoon and move on to mixing by hand if you have to.  You want the excess flour mixed in but don’t overmix the dough. Dump the dough ball onto a well-floured cutting board.  Press out gently to about 2 inches thick.  

Dip the top of a glass into some flour.  Use it to cut out biscuit shapes from your dough.  Place them on the cookie sheet.  Combine the dough scraps, re-flour the surface if needed, press out the dough again, and cut more biscuits.  Repeat until all the dough is used. 

If making drop biscuits, add enough milk to the dough to make a thick ‘droppable’ batter.  Drop by large spoonfuls onto a lined cookie sheet. Bake yellow squash biscuits in the preheated oven for 15 minutes or until golden brown. Remove from oven and let cool slightly before serving.

Yellow Squash Cheddar Cheese Biscuit Recipe

Easy homemade biscuits full of shredded yellow summer squash, plenty of sharp cheddar, and fresh rosemary. Enjoy them warm fresh from the oven with a little butter inside!

 

Yield: 12

Yellow Squash Cheddar Cheese Biscuit Recipe

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This Yellow Squash Cheddar Cheese Biscuit Recipe is a simple homemade biscuit filled with shredded yellow squash, cheddar cheese, and dried rosemary. 

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• 2 cups yellow squash, shredded
• 1 teaspoon salt
• 3 cups flour
• 1 Tablespoon Baking Powder
• 2 teaspoons Baking Soda
• 3/4 teaspoon Garlic Powder
• 1 teaspoon Dried Rosemary
• 4 Tablespoons Butter, melted
• 1 cup extra sharp Cheddar Cheese, shredded
• 3/4 cup Whole Milk

Instructions

1. Shred the yellow squash. Squeeze out the excess water and measure out 2 cups.  Set aside.
2. Preheat the oven to 400 degrees. 
3. Place parchment paper or a silpat baking mat on a cookie sheet. 
4. In a large bowl, combine flour, baking powder, baking soda, salt, garlic powder and rosemary.
5. Mix biscuit dough together gently until combined.
6. Add in the shredded squash, milk, melted butter, and cheddar cheese.  
7. Mix well.  Start with a wooden spoon and move on to mixing by hand if you have to.  You want the excess flour mixed in but don’t overmix the dough.
8. Dump the dough ball onto a well floured cutting board.  Press out gently to about 2 inches thick.  
9. Dip the top of a glass into some flour.  Use it to cut out biscuit shapes from your dough. 
10. Place them on the cookie sheet.  Combine the dough scraps, reflour the surface if needed, press out dough again and cut more biscuits.  Repeat until all the dough is used. 
11. Bake yellow squash biscuits in the preheated oven for 15 minutes or until golden brown.
12. Remove from oven and let cool slightly before serving.

Notes

If making drop biscuits, add enough milk to the dough to make a thick ‘droppable’ batter.  Drop by large spoonfuls onto lined cookie sheet.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 242Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 30mgSodium: 668mgCarbohydrates: 27gFiber: 1gSugar: 2gProtein: 9g

Nutrition information not always accurate