Zucchini Biscuits Recipe

Introduction

Zucchini biscuits are a delightful twist on classic biscuits, adding a touch of fresh vegetable sweetness and savory parmesan. Perfect for breakfast or a side, these biscuits are tender, flavorful, and easy to make.

Ingredients

• 1 cup grated zucchini (squeezed dry)
• 2 cups all-purpose flour
• 1/2 cup cold unsalted butter
• 1/2 cup grated parmesan cheese
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 cup chopped fresh herbs (chives, thyme)
• 3/4 cup buttermilk

Instructions

1. Step 1: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Step 2: In a bowl, mix together flour, baking powder, baking soda, and salt.
3. Step 3: Cut in the cold butter until the mixture becomes crumbly.
4. Step 4: Fold in the grated zucchini, parmesan cheese, and chopped fresh herbs.
5. Step 5: Stir in the buttermilk until just combined to form the dough.
6. Step 6: Pat the dough into a 1-inch thick round and cut into biscuits with a cutter.
7. Step 7: Place the biscuits on the prepared baking sheet and bake for 15–18 minutes, until golden brown.
8. Step 8: Let the biscuits cool for 5 minutes before serving warm.

Tips & Variations

• Make sure to squeeze out excess moisture from the zucchini to prevent soggy biscuits.
• Try swapping fresh herbs such as rosemary or basil for a different flavor profile.
• For a richer taste, brush the tops with melted butter before baking.

Storage

Store leftover zucchini biscuits in an airtight container at room temperature for up to 2 days or freeze for up to 1 month. To reheat, warm them in a 350°F (175°C) oven for 5–7 minutes to retain their crisp exterior.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen zucchini for this recipe?

Yes, but be sure to thaw and squeeze out all excess moisture thoroughly before adding to the dough to avoid watery biscuits.

Can I substitute buttermilk with regular milk?

Yes, you can use regular milk mixed with a teaspoon of lemon juice or vinegar to mimic the acidity of buttermilk, which helps tenderize the biscuits.

Zucchini Biscuits Recipe

Print Recipe

★★★★★

4.8 from 102 reviews

These Zucchini Biscuits are tender, savory, and packed with fresh flavors from grated zucchini, parmesan cheese, and aromatic herbs. Perfectly golden on the outside with a moist, fluffy interior, they make a delightful addition to any meal or a tasty snack on their own. Easy to prepare and baked to perfection, these biscuits bring a unique twist to classic biscuit recipes.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 15-18 minutes
• Total Time: 30-35 minutes
• Yield: 8–10 biscuits 1x
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Wet & Dairy Ingredients

• 1/2 cup cold unsalted butter
• 3/4 cup buttermilk
• 1/2 cup grated parmesan cheese

Vegetables & Herbs

• 1 cup grated zucchini (squeezed dry)
• 1/4 cup chopped fresh herbs (chives, thyme)

Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Stir together to evenly distribute the leavening agents and salt.
3. Cut in Butter: Add the cold, unsalted butter to the dry ingredients and use a pastry cutter or your fingers to cut the butter into the flour mixture until it becomes crumbly and pea-sized chunks remain.
4. Add Zucchini, Cheese, and Herbs: Fold the grated and well-drained zucchini, grated parmesan cheese, and chopped fresh herbs into the crumbly mixture. Stir gently to incorporate without overworking the dough.
5. Incorporate Buttermilk: Pour in the buttermilk and stir just until the dough comes together. Be careful not to overmix, as this can make the biscuits tough.
6. Shape the Dough: Pat the dough into a 1-inch thick round on a lightly floured surface. Use a biscuit cutter to cut out biscuits, re-patting and cutting the scraps as needed.
7. Bake Biscuits: Arrange the cut biscuits on the prepared baking sheet, leaving a little space between each. Bake in the preheated oven for 15 to 18 minutes or until the tops are golden brown and cooked through.
8. Cool and Serve: Remove the biscuits from the oven and let them cool on the baking sheet for about 5 minutes before serving warm for the best flavor and texture.

Notes

• Be sure to squeeze out excess moisture from the zucchini to prevent soggy biscuits.
• You can substitute fresh herbs with dried herbs if fresh are not available, but use half the amount.
• For a dairy-free option, replace butter with a nondairy margarine and buttermilk with a plant-based milk mixed with vinegar.
• Serve these biscuits warm with butter, honey, or your favorite savory spread.
• Store leftovers in an airtight container for up to 2 days, and reheat before serving.

Keywords: Zucchini biscuits, savory biscuits, zucchini recipes, herb biscuits, parmesan biscuits, breakfast biscuits, easy biscuit recipe