Summer Veggie Biscuits - Eating With Zion

Ingredients

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• ✅ Full of veggies without the fuss
• ✅ Soft, cheesy, and kid-approved
• ✅ Freezer-friendly – Great for batch baking for busy parents
• ✅ No sugar or processed ingredients
• ✅ A fun way to use up summer produce
• Serve as part of breakfast with scrambled eggs, yogurt, or avocado slices
• Lunchbox ready – Pair with a hard-boiled egg, soft fruit, and a few veggie sticks
• Snack time – Perfect warm or cold with a little cream cheese or hummus
• On the side – Great served with soups or stews for a more complete meal
• Herbs : Try adding a small amount of chopped fresh parsley, chives, or dill
• Extra veggies : Finely chopped spinach or grated carrot work well
• Cheese swaps : Mozzarella or Monterey Jack are good mild alternatives
• Cheese Cheddar adds a familiar, rich flavor. Mozzarella, Monterey Jack, or Colby also work well. Use dairy-free cheese if needed.
• Summer squash Zucchini or yellow squash both work—just be sure to squeeze out any excess water so your biscuits don’t get soggy.
• Cherry tomatoes These add a juicy pop of flavor. You can omit if preferred or swap tomatoes for another veggie like spinach or grated carrot.
• Milk Whole milk, oat milk, almond milk or any other non-dairy milk of choice will work.