Fluffy homemade biscuits filled with flecks of yellow squash, sharp cheddar cheese, and fresh thyme! These biscuits make a delicious side dish to soups, chilis, salads, and more and are also delicious for egg and ham breakfast sandwiches.
I hope everyone is enjoying #FarmersMarketWeek! I knew that I wanted to use yellow squash. Yellow squash, like zucchini, can be a very prolific garden plant. So, it's one that you may see a lot at the farmers' market, or popping up in your CSA baskets, or from your neighbor's gardens (or your own). If you are looking for a new way to use it up, try out these biscuits. The yellow squash and yellow cheese give these a bright and sunny appearance, making them lovely for summer. The thyme adds a bit of fresh herb flavor without being overpowering. They are easy to whip up and very versatile as well. I love homemade biscuits like this to slice open for breakfast and top with a fried egg and ham (and maybe a little extra cheese). It makes a perfect and hearty breakfast. I'm looking forward to making them again soon to eat with some soup.
Yield: 12 biscuits

Cheddar and Thyme Yellow Squash Biscuits
Fluffy biscuits full of grated yellow summer squash, flecks of sharp cheddar, and fresh thyme.
ingredients:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 cup milk (I used whole)
- 4 tablespoons unsalted butter, melted and slightly cooled
- 2 lightly packed cups grated yellow squash (unpeeled)
- 1 cup grated sharp cheddar cheese
- 1 heaped teaspoon minced fresh thyme leaves
instructions:
How to cook Cheddar and Thyme Yellow Squash Biscuits
- Preheat the oven to 400 degrees. Line two baking sheets with parchment or silicon baking mats.
- In a large bowl, whisk together the flour through garlic powder. Stir in the milk and butter until just combined. Then stir in the yellow squash, cheddar, and thyme until combined.
- Use an ice cream scoop to scoop the batter. Place each biscuit about an inch apart on the baking sheets. Bake for 15-18 minutes, until the biscuits are golden and an inserted toothpick comes out clean.
- Cool on a wire rack and serve warm or room temperature.
I hope you give these cheesy yellow squash biscuits a try!
Thanks Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting our Farmer’s Market Event!
Wednesday Farmer’s Market Week Recipes- Basil Pesto Salad Dressing by The Spiffy Cookie
- Charred Endive Salad by Culinary Adventures with Camilla
- Cheddar & Thyme Yellow Squash Biscuits by Savory Moments
- Fresh Cherry Crisp by The Freshman Cook
- Garlic Broccoli Slaw by Cindy's Recipes and Writings
- Hawaiian Chicken Kabobs by A Kitchen Hoor's Adventures
- Lemon Meltaway Cookies by Family Around the Table
- Mixed Berry Cobbler by The Redhead Baker
- Old Fashioned Fruit Cobbler by Tip Garden
- Pink Peony Jelly by Daily Dish Recipes
- Slow Cooker Pork Bahn Mi Bowls with Pickled Vegetables by Books n' Cooks
- Summer Vegetable Pasta Bake by Kate's Recipe Box
- Tequila Salsa by Our Good Life
- Watermelon and Tomato Gazpacho by Cookaholic Wife
I bring some salad over and let's have the lunch together .-) These biscuits look so good, Amy.
ReplyDeleteThese biscuits look incredible and the flavors! I love these!!
ReplyDeleteThese biscuits look gorgeous! Neat way to use squash, too. Thanks!
ReplyDeleteI love the idea of using squash in these biscuits. I might try some with zucchini!
ReplyDeleteI am going to make these. My squash is slow in coming in, but I will do it when I get a couple!
ReplyDeleteThese look more enticing than the Red Lobster cheddar bay biscuits. Saving this recipe so I can try these.
ReplyDeleteAmy, these look wonderful! I love making biscuits with cheese and herbs, but adding squash adds a whole new level of goodness!
ReplyDeleteThese are some beautiful biscuits, and the squash is such a tasty and pretty ingredient!
ReplyDeleteI never would have thought to include squash in biscuits - love this idea! I have an abundance of squash, so I will be making this before summer is over!
ReplyDeleteDear Amy, delicious recipe, great presentation and I so like the color these biscuits have! One fabulous summertime recipe, my friend!
ReplyDeleteI've got crookneck in the garden. Printed this out to give them a try. They look awesome!
ReplyDeleteI am totally drooling over the squash in these biscuits! They look packed with deliciousness.
ReplyDelete