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Zucchini Biscuits

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These tender and flaky zucchini biscuits are infused with savory flavors of parmesan cheese, fresh basil, parsley, and garlic. They’re quick to prepare and make a delightful addition to any meal.

Ingredients

Scale
  • 1 and 1/4 cups (150g) shredded zucchini
  • 1 teaspoon salt, divided
  • 2 and 1/2 cups (313g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon garlic powder (or 2 cloves minced garlic)
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 cup (60g) freshly grated parmesan cheese
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, cold and cubed
  • 2 tablespoons chopped fresh basil (or 1 and 1/2 teaspoons dried)
  • 1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
  • 1 cup (240ml) cold buttermilk, plus 2 tablespoons for brushing on top
  • Optional: flaky sea salt for topping

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Prepare Zucchini: Place the shredded zucchini in a colander over the sink and sprinkle with 1/4 teaspoon of salt. Let it sit for 10 minutes to draw out excess moisture. After 10 minutes, squeeze the zucchini with a clean dish towel or paper towels to remove as much liquid as possible.
  3. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, remaining 3/4 teaspoon salt, garlic powder, and black pepper.
  4. Cut in Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces.
  5. Add Mix-ins: Stir in the grated parmesan cheese, chopped basil, and parsley until evenly distributed.
  6. Combine Wet Ingredients: Pour the cold buttermilk over the dry ingredients and add the drained zucchini. Gently stir until just combined; do not overmix. The dough will be slightly sticky.
  7. Portion Dough: Using a large spoon or ice cream scoop, drop mounds of dough (about 1/4 cup each) onto the prepared baking sheet, spacing them about 2 inches apart.
  8. Brush with Buttermilk: Lightly brush the tops of the biscuits with the additional 2 tablespoons of buttermilk. If desired, sprinkle a pinch of flaky sea salt on top of each biscuit.
  9. Bake: Bake for 18-20 minutes, or until the biscuits are golden brown on top and cooked through.
  10. Serve: Remove from the oven and let cool for a few minutes on the baking sheet. Serve warm.

Notes

  • Storage: Store any leftover biscuits in an airtight container at room temperature for up to 2 days. Reheat in a warm oven before serving.
  • Freezing: These biscuits freeze well. Allow them to cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag or container. Reheat from frozen in a 350°F (177°C) oven for about 10 minutes.
  • Variations: Feel free to experiment with different herbs or cheeses to suit your taste. Cheddar, asiago, or a blend of Italian cheeses can be used in place of parmesan. Fresh herbs like dill, chives, or thyme can also be substituted or added.

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