Everything Zucchini Cheddar Bombs
Fluffy, golden cheddar biscuits packed with shredded zucchini and stuffed with cream cheese, then topped with everything bagel seasoning and fresh jalapeños. These savoury biscuit bombs are soft, cheesy, and perfect for brunch, snacking, or serving alongside soups and salads. Easy to make, freezer-friendly, and secretly veggie-loaded.
Ingredients
- 2 cups all purpose flour + 1/4 cup to sprinkle
- 1 3/4 tbsp baking powder
- 1 tsp granulated sugar
- 1 tsp salt
- 1 cup non-dairy cheddar cheese
- 1 ½ cup zucchini shreds
- ¾ cup soy milk + 1 tbsp vinegar, let curdle for 5 minutes
- 4 tbsp non-dairy butter, cold + chopped into tiny cubes
- 8 oz non-dairy cream cheese
- ¼ cup everything bagel seasoning
- 6 jalapeno slices
Instructions
- Preheat oven to 450. Line a baking sheet with parchment paper. Make your buttermilk by combining the soy milk and vinegar, set aside.
- In a large mixing bowl, combine flour, baking powder, and sugar.
- Pour in the buttermilk mixture and stir.
- Fold in butter and mix.
- Add in zucchini and cheddar shreds, and stir until combined.
- Sprinkle ¼ flour on the counter or a cutting board and pat your dough into a rectangle, fold 4-5 times.
- Slice into 8 pieces. Add 1 oz of cream cheese to the center of each piece, and fold up the dough. Roll into hands until a circle is formed.
- In a shallow dish, add everything bagel seasoning. Gently cover each biscuit ball in the seasoning and place on the baking sheet.
- Bake for 20-25 minutes, until golden brown.
Did you make this recipe?Snap a photo and tag @thatchickpea on Instagram!
