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Savory Breakfast Biscuits

  • Author: Strudel
  • Yield: 6 biscuits 1x


  • 3/4 cup shredded zucchini
  • 1/2 teaspoon salt
  • 1 1/4 cups all-purpose flour
  • 1/2 tablespoon baking powder
  • 3 tablespoons cold butter, cut into 1 inch cubes
  • 1/2 tablespoon unsalted butter, for the pan
  • 1/2 tablespoon unsalted butter, melted (to top the biscuits)
  • ½ cup cheddar cheese, cut into 1’ cubes
  • ½ cup cooked, crumbled Beyond Meat
  • 1 scallion, sliced thin
  • 1/2 cup milk


  1. Preheat oven to 425°. Place a 10’ cast iron skillet in the oven to preheat as well.
  2. Lay shredded zucchini out flat on a few layers of a paper towel. Cover with another paper towel, and place something heavy on top to extract the water (I used a large cast iron pan). Let sit while you prepare the biscuit dough.
  3. In the bowl of a food processor, add the flour, baking powder and salt. Pulse the machine a few times to mix the dry ingredients. Next add the cold butter cubes, and pulse a few more times, until the butter is cut in and the mixture resembles coarse sand. Add the Beyond Meat, cheese, and scallions. Give a handful of zucchini shreds a squeeze – if they’re still a little wet, pile them into a paper towel and squeeze the rest of the water out. Add to the food processor with the rest of the ingredients.
  4. Pulse the food processor a few times to give everything a good mix, then add the milk and run the food processor until biscuit dough has fully come together and actually looks like dough (this will happen quickly).
  5. Carefully remove the cast iron from the oven and place one tablespoon of butter in it. Using a silicone pastry brush, work the pat of butter around, greasing the entire pan, including the sides.
  6. Drop by batter 1/3 cupful into hot skillet (I use a large ice cream scope) then brush the tops with melted butter.
  7. Bake until golden brown, 23-28 minutes. Let rest in the pan for about 10 minutes, and then serve warm.