Yellow Squash Cheddar Biscuit Recipe

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Looking for a delicious way to get more veggies into your diet? This Squash Cheddar Biscuit Recipe will make the whole family happy!

Looking for a delicious way to get more veggies into your diet? This Squash Cheddar Biscuit Recipe will make the whole family happy!

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 the garden veggies that you worked so hard on to go uneaten.

Yellow Squash Cheddar Biscuit Recipe

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 that you don’t know that the 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.

Tip: This Yellow Squash Chocolate Doughnut Recipe is another great way to add veggies into your baked goods.

Yellow Squash Cheddar Biscuit Recipe

Ingredients in Yellow Squash Cheddar Biscuit Recipe

  • Yellow Squash. Straight from the garden is best! Although you can also use from the freezer if you need to.
  • All Purpose Flour. You can use gluten-free flour if you’d like to instead. That’s what I’ve used in my pictures.
  • Baking Powder, Baking Soda, and Salt.
  • Garlic Powder. This helps give them a bit of flavor! I buy my garlic powder in bulk.
  • Butter. If using salted, you can use less salt in this recipe. If using unsalted, keep the salt amounts the same. You can replace with shortening for dairy free.
  • Cheddar Cheese. This is what makes them good of course! You can use dairy free cheese if needed although make sure whichever one you buy has a good melt.
  • Milk. I use whole milk in this recipe. You can replace with a milk alternative if needed.

Yellow Squash Cheddar Biscuit Recipe

Instructions for Making Yellow Squash Biscuits

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.

Mix 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 well. I used my hands to make sure I didn’t leave any clumps in the dough.

Yellow Squash Cheddar Biscuit Recipe

There’s no need to turn these biscuits onto a lightly floured surface, we will just drop them right in the pan! Drop with a large cookie scoop into a lightly greased 9×13 baking dish or two 8×8 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 these Squash Cheddar Biscuits with a nice slice of butter spread over the top. YUM!

Serving Suggestions for Yellow Squash Biscuits

Serve alongside grilled meats (chicken is particularly good) or as a side dish with a garden-fresh chef salad. Or you can just munch on them as a late-night snack if you have a cheese craving!

You could also use these to make a tasty breakfast sandwich. You could also top them with a sausage gravy for a summer version of biscuits and gravy. Yum!

No matter how to decide to enjoy these I hope you do it soon!

Variations to the Cheddar Yellow Squash Biscuits Recipe

  • In the fall, use pumpkin or butternut squash instead of yellow squash. It will be a different flavor but still so good!
  • Add bacon bits into the batter before baking.
  • Add in some fresh herbs (like thyme) before baking to give it a new flavor profile.

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Yellow Squash Cheddar Biscuit Recipe
4.67 from 3 votes

Yellow Squash Cheddar Biscuit Recipe

Looking for a delicious way to get more veggies into your diet? This Squash Cheddar Biscuit Recipe will make the whole family happy!
Course Side Dish
Cuisine American
Keyword biscuits, cheddarbiscuits, gardenvegtables, hiddenveggies
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Calories 397 kcal
Creator Merissa


  • 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


  1. 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.
  2. Mix together all the dry ingredients. Add in the shredded squash and stir until coated with the dry ingredients.
  3. 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.
  4. Using a large cookie scoop, drop dough onto a lightly greased 9x13 baking dish or two 8x8 baking dishes. You should place the biscuits fairly close together.

  5. 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.
Nutrition Facts
Yellow Squash Cheddar Biscuit Recipe
Amount Per Serving
Calories 397 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g56%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 43mg14%
Sodium 1161mg50%
Potassium 232mg7%
Carbohydrates 52g17%
Fiber 2g8%
Sugar 3g3%
Protein 12g24%
Vitamin A 547IU11%
Vitamin C 6mg7%
Calcium 306mg31%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Dairy Free Yellow Squash Biscuits

Replace the butter with shortening or vegan butter and replace the milk with a milk alternative. The cheese will have to be replaced with a dairy free cheese but try and pick one with a good melt.

More Biscuit Recipes

Did you make this recipe and enjoy it? Be sure to leave a star rating on the recipe and share with your friends on Facebook, Twitter, Instagram, Pinterest, and through Email using the sharing buttons below.

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

Me and KadyMerissa has been blogging about and living the simple life since 2009 and has internationally published 2 books on the topic. You can read about Merissa’s journey from penniless to freedom on the About Page. You can send her a message any time from the Contact Page.


This Squash Cheddar Biscuit Recipe was originally published on Little House Living in July 2014. It has been updated as of July 2023.

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Recipe Rating


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

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

    Many thanks,

        1. You’d have to check a nutrition calculator website for that info. As I’m not a nutritionist I don’t feel qualified to provide that for my recipes. 🙂

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

  4. 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

  5. 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. 🙂

  6. 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.

  7. 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!

  8. 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.

  9. 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?

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

  11. 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.

  12. 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.

  13. 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. 🙂

      1. 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! 🙂

  14. 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!

    1. 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 🙂

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

  16. 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

  17. 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.

    1. 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.

  18. 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?

    1. 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.

  19. 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.

  20. 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.

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

  22. I made these for dinner tonight and served with barbecue chicken and green beans. I didn’t peel the squash, and I added 1/2 teaspoon of cayenne pepper because I knew the guys would like it. They loved these biscuits! Hubby is looking forward to a couple of the leftovers for breakfast.

  23. Hi…this recipe looks so good but I’m wondering if you can make it with pumpkin. As squash is hard to find here?
    Thanks x

  24. I have some freshly shredded summer squash in my fridge right now that I think is destined to be turned into these delicious sounding biscuits! Thanks for sharing at What’d You Do This Weekend?!

  25. This recipe sounds & looks amazing! I’m a super squash lover, so I am excited to try this! Thank you so much for linking up to Merry Monday this week! You are my featured pic of the week! I am sharing your post today on my blog & social media! We hope to see you next week for another great party! Have a great week!

  26. We’re into that part of summer where my whole family is sick of squash and zucchini, but I made these and they disappeared- everyone asked me to make them again, and were thrilled we still have zucchini to do it with. I did have to increase the cook time by 10 minutes, but that is probably just my oven.

  27. My garden is throwing up squash and so I went looking for ways to preserve them. I am making these right as I am typing this and they look fantastic! Cant wait to try them with my kids

  28. Made these last night. They were just OK, BUT my 9 y.o. daughter did not realize they had yellow squash in them and ate two, so that part was a success. Maybe they’d be better with buttermilk?

  29. I baked these last night. Literally some of the best biscuits I have ever eaten! I may never eat yellow squash any other way.

  30. Awesome recipe!! I will try this soon. Please keep sharing more delicious recipes like this one, especially cookies. Thanks a lot!!

  31. The baking soda tasted too strong in this recipe. If I make it again, I might would try and use only half of what the recipe states.

  32. I made these for dinner tonight and my family enjoyed them. I used sharp cheddar instead of cheddar cheese – just because that is what I had in the fridge. I would definitely make them again. I actually froze a few leftovers and look forward to enjoying these muffins in a few weeks 🙂 Thank you for sharing!

  33. Beautiful post along with ace information about how to making cookies, i really love cookies and biscuits. i lot of learn from your post and i want to know some more. please keep sharing some mare recipes like this. thank you.

  34. I loved these!!!!! I froze half since I live a lone. I added some pepper to mine think next time may add a touch more milk. Great veggie recipe.

  35. 5 stars
    I made these tonight for dinner and they were amazing! I was actually impressed with myself i was able to bake them because i am so not a baker. Thanks for the confidence!!!! =)

  36. I will try these as soon as it cools off here in Sebastopol, Ca. 104 yesterday!
    It will be breakfast for me. I love something with cheese when I have my coffee! Glad I recently found you, Merissa. I’m going to pull out a recipe for your cookbook!

  37. Just found this recipe and thought I would give it a try since we have an abundance of yellow squash. WOW!! Delicious! I’ve already had two and dinner isn’t ready yet. Next I’ll try your Yellow Squash Chocolate Doughnut recipe. Can’t wait.

  38. I made these with leftover baked mama squash that had brown sugar and butter in it. Also made a mistake and added 2 cups cheese but they were the bomb!