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Zucchini Biscuits (Parmesan Herb)

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Delightful Zucchini Biscuits with Parmesan and fragrant herbs, perfect for any mealtime.

  • Author: daniel-kim
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 12 biscuits 1x
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 and 1/4 cups shredded zucchini
  • 1 teaspoon salt, divided
  • 2 and 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 cup freshly grated parmesan cheese
  • 1/2 cup unsalted butter, cold & cubed
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh parsley
  • 1 cup buttermilk, cold (optional)
  • Flaky sea salt for topping

Instructions

  1. Preheat the oven to 425°F (220°C) and line your baking sheets with parchment paper.
  2. Combine the shredded zucchini with 1/2 teaspoon of salt and let it sit for 10 minutes, then drain excess moisture.
  3. Whisk together the flour, remaining salt, baking powder, baking soda, garlic powder, and black pepper in a large bowl.
  4. Add the cold, cubed butter to the flour mixture and cut it in until it resembles coarse crumbs.
  5. Fold in the drained zucchini, chopped basil, and parsley until just combined.
  6. Gradually add the buttermilk to the mixture, stirring just until the dough comes together.
  7. Shape the dough into balls and place them on the prepared baking sheets, leaving space between each biscuit.
  8. Top each biscuit with a sprinkle of flaky sea salt.
  9. Bake for 12-15 minutes until golden brown.
  10. Allow to cool slightly before transferring to a wire rack. Enjoy warm or at room temperature.

Notes

For extra flaky biscuits, use very cold butter and handle the dough as little as possible. Store leftovers in an airtight container for up to 2 days.

Nutrition

Find it online: https://daytasty.com/zucchini-biscuits-parmesan-herb/