Yellow Squash Cheddar Biscuit Recipe

by Merissa on July 25, 2014

in Using Garden Produce

Yellow Squash Cheddar Biscuit Recipe - Little House Living

Yellow Squash Cheddar Biscuit Recipe

Over the last few weeks our yellow squash in the garden has started producing. And when I say it's started producing I mean seriously. Last weekend I was able to pawn off a large box full of squash on my visiting family but each day there is more and more. We love yellow squash but sometimes it's hard to keep up with eating it at every meal. Sometimes you want something new and fresh! But of course, you don't want your garden veggies that you worked so hard on to go uneaten.

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This week I've been experimenting with baking with yellow squash and I'm SO happy with the results! I've made some delicious baked goodies and treats that have been a huge hit with my little family. And the best part is, you really don't even know that they yellow squash is in the recipe. It's like a veggie bonus!

This Yellow Squash Cheddar Biscuit recipe is one that has gone over really well. These make an excellent side dish for grilled meats or even a great side for a garden fresh chef salad. Or you can just munch on them for a late night snack if you have a cheese craving! No matter how to decide to enjoy these I hope you do it soon!

Yellow Squash Cheddar Biscuit Recipe

Yellow Squash Cheddar Biscuit Recipe

What You Need:

  • 2 cups Yellow Squash, shredded
  • 1 teaspoon Salt
  • 3 cups Flour (you can use gluten free flour)
  • 1 Tablespoon Baking Powder
  • 2 teaspoons Baking Soda
  • 1/2 teaspoon Garlic Powder
  • 4 Tablespoons Butter, melted
  • 1 cup Cheddar Cheese, shredded
  • 3/4 cup Milk

Yellow Squash Cheddar Biscuit Recipe

What To Do:

Start by gathering ingredients. I used fresh yellow squash from the garden but if you want to make this in the winter you can use frozen, shredded squash. You could also use zucchini if you don't have yellow squash.

Yellow Squash Cheddar Biscuit Recipe

Mix together all the dry ingredients. Add in the shredded squash and stir until coated with the dry ingredients.

Yellow Squash Cheddar Biscuit Recipe

Add in the remaining ingredients and mix together well. I used my hands to make sure I didn't leave any clumps in the dough.

Yellow Squash Cheddar Biscuit Recipe

Drop with a large cookie scoop into a lightly greased 9x13 baking dish or two 8x8 baking dishes. You should place the biscuits fairly close together.

Yellow Squash Cheddar Biscuit Recipe

Stick the biscuits in the oven at 400 degrees for about 15 minutes (20 minutes for gluten free). The biscuits will be brown on the top.

Yellow Squash Cheddar Biscuit Recipe

Enjoy with a nice slice of butter spread over the top. YUM!

If you are looking for other biscuit recipes you might want to check out these Cream Biscuits or these Baking Powder Biscuits. Both are great!

And you can find more yummy recipes using fresh garden produce on the Using the Garden Veggies page!

What else are you going to enjoy with your homegrown yellow squash this summer?

merissabio

 

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{ 50 comments… read them below or add one }

1 Barb Wright July 25, 2014 at 6:33 am

I like this idea,there’s always excess yellow squash!! One question..how much cheese did you use? I think you omitted it from your recipe:)

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2 Merissa July 25, 2014 at 7:35 am

Updated on the recipe :)

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3 Carol July 25, 2014 at 6:56 am

These look delish, but I don’t see how much cheddar you used. Could you please tell me?

Many thanks,
Carol

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4 Merissa July 25, 2014 at 7:34 am

Updated on the recipe :)

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5 Karen@From theGardenTable July 25, 2014 at 7:29 am

I have a crazy amount of summer squash too. I will definitely be using this recipe! How much cheddar should be used?

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6 Merissa July 25, 2014 at 7:47 am

It’s been updated in the recipe above :)

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7 lynn July 25, 2014 at 7:30 am

How much cheddar chse does the recipe call for?
Thanks, Lynn

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8 Merissa July 25, 2014 at 7:47 am

It’s been updated in the recipe above :)

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9 Pam July 25, 2014 at 2:44 pm

These look amazing! I’m going to try them out this weekend! Thanks!

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10 Nancy July 25, 2014 at 6:02 pm

These muffins look wonderful!! Thanks for sharing.

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11 Amie July 25, 2014 at 6:05 pm

Can’t wait to try this. How many does this recipe make …??

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12 Merissa July 25, 2014 at 6:46 pm

This recipe makes 18.

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13 debbie July 26, 2014 at 2:20 pm

I am trying these for sure,last year we had an abundance of everything,I called a seniors building that provided congregate meals & asked if they would like,she said anything you can bring we can use.
After that what we didn’t use or friends/neighbors,we took to them them,& I canned & froze stuff, there is more than enough for us.
This year I am clinging to the first fruits, go to someone before our share,thank-you for this great info & recipes etc

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14 bernadette July 29, 2014 at 3:07 pm

How would substituting sourdough work?

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15 Kim {Pinspired Home} August 3, 2014 at 7:13 pm

Oh my goodness – these look SO good! We definitely have an abundance of zucchini and yellow squash, so I’ll have to work these biscuits into my menu plan soon. Pinning!
Found you at Clever Chicks. :)

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16 Kelly August 3, 2014 at 10:54 pm

I’ve never tried baking with yellow squash. Can’t wait to try and hopefully the kids love them!

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17 John Pilla August 4, 2014 at 9:43 am

We avoid wheat, most grains. I wonder if Almond flour would work as well in place of gluten-free flour? It seems to in most non-yeast recipes.

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18 Merissa August 4, 2014 at 10:29 am

Yes, I think it would work fine in this recipe.

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19 Cajun August 4, 2014 at 11:47 am

This is so smart! I make a basic squash and cheese casserole that ends up tasting similar to mac and cheese, but I never considered adding it to a buscuit base. This just got me thinking about all kinds of ways to use squash. I found you on the Frugal Crafty Home Blog Hop (I’m # 141 & 143). Super sharp!

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20 Miss Kitty August 4, 2014 at 12:39 pm

These look so darn good! Thanks for the details of how to make the biscuits…I am pinning this to hopefully make soon. I saw your post over at Masterpiece Monday blog party.

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21 Kathyjo August 4, 2014 at 10:33 pm

These look great!!!…just 1 question before I try :) Curious if you let the squash sit prior to mixing to release some of its water or did you use is freshly grated straight into the dry mix?

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22 Merissa August 5, 2014 at 8:12 am

I used it fresh grated :) If you are using it from the freezer you would want to let it sit first.

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23 Debi and Charly @ Adorned From Above August 5, 2014 at 9:05 pm

These look delicious.
Debi

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24 Wendy, A Day in the Life on the Farm August 6, 2014 at 6:41 am

Thanks for sharing at Wednesday Whatsits. I am always looking for new ways to use my summer squash.

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25 Cynthia August 7, 2014 at 8:35 pm

Yum! What a great recipe. Those biscuits look incredible. Thank you for linking at the In and Out of the Kitchen Link Party. Hope to see you again next week.

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26 Dallas August 8, 2014 at 3:29 pm

I love your recipe ideas you come up with, but is there any printer friendly version available? i would love it for my meal planner.

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27 Merissa August 8, 2014 at 3:48 pm

There is a green Print button at the bottom of each post that you should be able to use to print the recipe.

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28 Pam August 8, 2014 at 3:49 pm

Hi! These look amazing; we are trying them tonight. Can you freeze them before/after baking? Or do the leftovers keep a few days? I am guessing we won’t eat all of them tonight. :)

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29 Merissa August 8, 2014 at 3:53 pm

You could freeze them (after baking) but they will also last a few days in the fridge :)

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30 Pam August 10, 2014 at 11:05 am

Thanks for the quick reply, Merissa! These were really good, and I’m certain the kids will eat them, too. My husband and I had a late dinner without kids and he loved them – he is not really a squash fan, and he said you couldn’t really even taste the squash! I doubt there will be enough left to freeze – a keeper in our house! :)

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31 Merissa August 10, 2014 at 5:48 pm

I’m so glad everyone enjoyed the recipe!

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32 Jill August 10, 2014 at 4:00 pm

We love yellow squash. I am always so happy to have it in abundance. But then winter comes and it is so hard to find. I was wondering, can you freeze squash?

Thank you for stopping by the Thoughtful Spot Weekly Blog Hop this week. We hope to see you drop by our neck of the woods next week!

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33 Merissa August 10, 2014 at 5:46 pm

Yes you can! Just simply wash the squash and peel (or you don’t have to, it’s up to you), then shred and stick in a freezer bag in the freezer :)

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34 Robin August 10, 2014 at 6:43 pm

Those look so good! What a GREAT way to use that yummy summer squash! Thanks for linking w/ Twirl and Take a Bow! xo

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35 Lisa August 13, 2014 at 4:11 pm

Looks amazing! Must try soon and trick my family!

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36 Christina August 16, 2014 at 7:06 pm

Can I just use brown rice flour? I saw the recipe for the gluten free AP flour but all I have on hand is brown rice flour. Thanks

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37 Merissa August 16, 2014 at 7:50 pm

You can give it a try. I haven’t tried just brown rice flour yet but it might work. If you do try it let us know!

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38 Lauren August 19, 2014 at 5:06 am

These tasted ok but couldn’t get past the overwhelming flavor of baking soda/powder….was the 1 T a typo? It ruined an otherwise great recipe.

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39 Merissa August 19, 2014 at 9:18 am

That amount is correct, we didn’t seem to notice it at all in our biscuits… as your soda or powder older by chance? You could try adding less, they just won’t rise as much.

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40 Laura Shipman August 27, 2014 at 11:09 am

I’m assuming you peel the squash first, of course I have it frozen in slices without it being peeled! But do they need to be de-seeded before grating?

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41 Merissa August 27, 2014 at 11:12 am

I do peel first, you don’t have to though if you don’t want to, although with squash you might be able to tell it’s in the biscuits if the peel is on. I don’t de-seed unless they are really large.

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42 Kelly August 27, 2014 at 6:47 pm

I tried your recipe tonight and it was good. I already had some cooked spaghetti squash, so I used that. I don’t know if having it already cooked made any difference or not, but it was a good way to use up what was in the fridge. I also used whole wheat flour, but next time I think I’ll try regular flour or maybe even almond flour. I think more garlic powder would’ve been better in mine. I made only half a recipe since it’s just my husband and I. The surprising thing about them, though… my husband actually ate them… and liked them! I didn’t tell him there was squash in them. ;) He doesn’t do veggies… at all… that he knows of anyway. Heehee! Thanks for the recipe.

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43 Merissa August 27, 2014 at 7:25 pm

I’m so glad you liked the recipe and that your hubby did too! :)

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44 Reda August 28, 2014 at 4:02 pm

Why did you peel the zucchini/squash before shredding?

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45 Merissa August 28, 2014 at 6:40 pm

My family prefers it that way.

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46 reda August 29, 2014 at 8:17 am

Thank you!

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47 Tina September 21, 2014 at 6:53 pm

Made these today to serve with homemade potato soup & chili. They were a big hit! I will definitely make them again. I love your website! Thanks for all of the hard work that you do in putting it together.

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48 Merissa September 21, 2014 at 6:54 pm

I’m so glad your family enjoyed the recipe!

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49 Pamela Wetzel November 7, 2014 at 12:00 pm

wondered if you have tried shredded acorn or other squash’s. because that is what i have excess of. thank you!

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50 Merissa November 8, 2014 at 6:44 pm

I haven’t but I think that might be really yummy!

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