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Zucchini Biscuits Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://tastewithamy.com/zucchini-biscuits-recipe/