Zucchini Bay Biscuits

Ever been to Red Lobster? Let’s be honest, it’s pretty disappointing–especially if you’re a vegan.

I have some pretty faded memories of it. But the one time I probably went there in the past five years, I likely only got the “vegan special” as I like to call it (otherwise known as steamed broccoli and a side of fries).

Possibly the most disappointing part of it all is having to skip out on the cheddar bay biscuits–because my god are those sensational. And I haven’t had one at the restaurant in over seven years.

Wanna hear the good news? You don’t need Red Lobster to get that fix anymore. That’s right, you can make veganized cheddar bay biscuits right in the comfort of your own home.

“But, why are they called Zucchini Bay Biscuits?” I can hear you asking. And I’ll tell you: I went a step further and made this recipe for the health nut in all of us (who doesn’t necessarily want their food to taste healthy).

These biscuits have literal zucchini in them, but you can’t even taste it. Just ask my omnivorous sister, who turns her nose up at the sight of tofu but will eat these biscuits voluntarily.

These biscuits are:

• golden-brown crispy
• chewy
• cheesy
• garlic-buttery
• have literal zucchini in them
• are awesome

Without further ado, I give you: Zucchini Bay Biscuits!

Zucchini Bay Biscuits

The classic Red Lobster biscuits you know, but vegan and better for you!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 26 minutes mins

Total Time 46 minutes mins

Course Appetizer, Side Dish, Snack

Cuisine American

Servings 20 bite-sized biscuits

Equipment

• Baking sheet
• Pastry brush

Ingredients

  

• 1 cup whole wheat flour
• 2 tsp baking powder
• 2 tbsp garlic powder
• 1/2 tsp cayenne powder or chili powder
• 1 tsp salt
• 1/2 cup water
• 2 tbsp vegan butter melted
• 1 cup shredded zucchini about 1 small zucchini
• 1 cup vegan cheddar shreds such as Follow Your Heart or Daiya

Buttery Topping

• 2 tbsp vegan butter
• 1 tsp garlic powder
• 1/2 tsp parsley flakes
• 1/4 tsp cayenne powder or chili powder

Instructions

 

• Preheat oven to 425F.
• In a large bowl, combine the flour, baking powder, garlic powder, cayenne/chili powder and salt. Make a well in the middle of the ingredients.
• Add 2 tablespoons of melted vegan butter and the water to the dry ingredients and stir until fully combined. It will be starting to form into a dough at this point.
• Add the shredded zucchini to the dough (it will look like a lot) and stir well until the zucchini shreds are evenly distributed throughout the mixture. Fold in the vegan cheddar shreds. The mixture will be very moist.
• Using a cookie scoop or two spoons, scoop 2-4 tablespoon dollops of dough on to your baking sheet (you will end up with 15-20 biscuits, depending on how big you make them).
• Bake biscuits for 20-25 minutes until golden brown on the bottom, watching them closely after the 20 minute mark to make sure you don't burn them.
• While the biscuits bake, make the Buttery Topping. Melt 2 tablespoons of vegan butter in the microwave for 10-20 seconds, until liquefied. Stir in garlic powder, parsley flakes and cayenne/chili powder.
• When the biscuits come out, immediately brush the tops with the Buttery Topping using your pastry brush. Place them back in the oven for 1 minute.
• Allow to cool for at least 5 minutes before removing from baking sheet. Serve warm.

Keyword appetizer, biscuit, cheesy, dairy-free, healthy, savory, side dish, snack, vegan, vegetarian, zucchini

Thanks for reading! And I hope that your holiday is wonderful this year, even if it has to be a small one.