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!
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.
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.
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.
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.
Add in the remaining ingredients and mix well. I used my hands to make sure I didn’t leave any clumps in the dough.
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.
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.
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.
Need to print this Squash Cheddar Biscuit Recipe for your Recipe Binder? Grab it below!
Yellow Squash Cheddar Biscuit Recipe
Ingredients
- 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
Instructions
-
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 together all the dry ingredients. Add in the shredded squash and stir until coated with the dry ingredients.
-
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.
-
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.
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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.
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
- Cream Biscuits
- Baking Powder Biscuits
- Sweet Potato Biscuits Recipe
- Three Ingredient Biscuits
- Homemade Buttermilk Biscuits Recipe
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?
Merissa 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.
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:)
Updated on the recipe 🙂
These look delish, but I don’t see how much cheddar you used. Could you please tell me?
Many thanks,
Carol
Updated on the recipe 🙂
Do you know what the nutrition info is on these? Specifically the carb count?
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. 🙂
I have a crazy amount of summer squash too. I will definitely be using this recipe! How much cheddar should be used?
It’s been updated in the recipe above 🙂
How much cheddar chse does the recipe call for?
Thanks, Lynn
It’s been updated in the recipe above 🙂
These look amazing! I’m going to try them out this weekend! Thanks!
These muffins look wonderful!! Thanks for sharing.
Can’t wait to try this. How many does this recipe make …??
This recipe makes 18.
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
How would substituting sourdough work?
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. 🙂
I’ve never tried baking with yellow squash. Can’t wait to try and hopefully the kids love them!
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.
Yes, I think it would work fine in this recipe.
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!
Would you share your squahs and cheese (mac and cheese) recipe?
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.
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?
I used it fresh grated 🙂 If you are using it from the freezer you would want to let it sit first.
These look delicious.
Debi
Thanks for sharing at Wednesday Whatsits. I am always looking for new ways to use my summer squash.
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.
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.
There is a green Print button at the bottom of each post that you should be able to use to print the recipe.
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. 🙂
You could freeze them (after baking) but they will also last a few days in the fridge 🙂
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! 🙂
I’m so glad everyone enjoyed the recipe!
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!
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 🙂
Those look so good! What a GREAT way to use that yummy summer squash! Thanks for linking w/ Twirl and Take a Bow! xo
Looks amazing! Must try soon and trick my family!
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
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!
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.
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.
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?
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.
Dairy allergies in family. Can Rice Milk and non-dairy cheese be used instead?
Yes they can.
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.
I’m so glad you liked the recipe and that your hubby did too! 🙂
Why did you peel the zucchini/squash before shredding?
My family prefers it that way.
Thank you!
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.
I’m so glad your family enjoyed the recipe!
wondered if you have tried shredded acorn or other squash’s. because that is what i have excess of. thank you!
I haven’t but I think that might be really yummy!
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.
So glad you enjoyed the recipe! 🙂
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
Yes, I think you should be able to make it with pumpkin.
What a wonderful and different way to use up summer veggies!
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?!
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!
Best,
Kim
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.
So glad to hear that it was a crowd pleaser, Grace!! Be sure to check out our recent post (https://www.littlehouseliving.com/100-delicious-zucchini-recipes.html) for 100 Zucchini Recipes! That should give you some great ideas for your leftovers! Thanks for stopping by.
Christie
LHL Assistant
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
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?
Made these with parmesan instead of cheddar and they came out great!
I baked these last night. Literally some of the best biscuits I have ever eaten! I may never eat yellow squash any other way.
Awesome, I’m so glad you enjoyed them!
Awesome recipe!! I will try this soon. Please keep sharing more delicious recipes like this one, especially cookies. Thanks a lot!!
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.
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!
great recipe! i am definitely gonna try this. i love cookies and biscuits
Nice recipe! i am definitely gonna try this. i love cookies and biscuits
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.
Are the nutritional stats available for this recipe basically caloric?
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.
@merissa first thanks for sharing such tasty post.. and I’m going try this at home.
Hi, Very nice article. Keep sharing!!!
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!!!! =)
Wow, really delicious and easy to make. Great way to use up some yellow squash from our garden.
I’m glad you enjoyed the recipe!
Do you think this recipe would halve ok? I only cook for 2 people.
Yes, it should be fine.
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!
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.
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!
Really good!