Summer Veggie Biscuits

Summer Veggie Biscuits – A Soft, Savory Bite for Little Ones 10 months & up

These biscuits are the perfect way to celebrate warm summer weather produce in a form your whole family will love. Whether served warm out of the oven or tucked into a picnic basket, they’re a cozy, nourishing bite of summer that’s just as welcome at breakfast as it is at snack time. They are so easy to make, all in one bowl and baked in under 20 minutes.

Summer Veggie Biscuits are a delicious way to sneak in extra veggies while giving your little one something soft, savory, and satisfying. Made with simple ingredients like flour, cheese, milk, grated summer squash, and juicy cherry tomatoes. They’re easy to hold, soft to chew, and full of real ingredients you likely already have on hand.

Perfect as part of breakfast, lunch, or snack time, these biscuits are an ideal make-ahead option for busy parents. With naturally mild flavors and a tender, cheesy texture, they’re a fun alternative to sweet baked goods and store-bought snacks.

Why Parents & Kid Love These Biscuits:

• ✅ 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

Serving Suggestions:

• 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

Add-Ins & Swaps:

You can easily customize these biscuits with what you have on hand:

• 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

Ingredients & Easy Substitutions:

These biscuits are flexible and easy to adjust based on what you have on hand or your child’s dietary needs. Here’s a closer look at each ingredient and how you can switch things up:

• Flour 
  You can also use white whole wheat flour or white spelt flour for more fiber, or a 50/50 blend of all-purpose and whole wheat. For a gluten-free version, try a 1:1 gluten-free flour blend. Self-rising flour works well too, just skip out the baking powder if using.3

• 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.

What You Need:

Mixing Bowl

Baking Tray 

Parchment Paper

If you enjoyed this recipe, here are some more kid summer recipes you should check out:

Zucchini Corn Fingers

Easy Cauliflower Pizza

Vegetable Frittata Loaf

Mango Bliss Balls