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Zucchini Biscuits (Parmesan Herb)

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These savory zucchini biscuits are infused with fragrant herbs and a touch of parmesan, perfect for brunch or as a snack, offering a delightful way to incorporate vegetables into your meal.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 biscuits
Course: Brunch, Side Dish, Snack
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Biscuit Base
  • 2.5 cups 2 and 1/2 cups all-purpose flour The main structure of the biscuits.
  • 1 teaspoon 1 teaspoon salt, divided Enhances the overall flavor.
  • 2 teaspoons 2 teaspoons baking powder A leavening agent for light and fluffy biscuits.
  • 0.5 teaspoon 1/2 teaspoon baking soda Works with acidic ingredients to enhance rise.
  • 0.75 teaspoon 3/4 teaspoon garlic powder Adds aromatic depth.
  • 0.25 teaspoon 1/4 teaspoon freshly ground black pepper Offers subtle heat.
  • 0.75 cup 3/4 cup freshly grated parmesan cheese Adds a rich, nutty flavor.
  • 0.5 cup 1/2 cup unsalted butter, cold & cubed Provides richness and flakiness.
  • 1.25 cups 1 and 1/4 cups shredded zucchini Provides moisture and flavor.
Herbs and Optional Additions
  • 2 Tablespoons 2 Tablespoons chopped fresh basil Brings a refreshing flavor.
  • 1 Tablespoon 1 Tablespoon chopped fresh parsley Adds brightness and freshness.
  • 1 cup 1 cup buttermilk, cold, optional Enhances tenderness.
  • Flaky sea salt for topping Enhances flavor and aesthetics.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C) and line baking sheets with parchment paper.
  2. In a bowl, combine the shredded zucchini with 1/2 teaspoon of salt. Let sit for 10 minutes, then drain any excess moisture.
  3. In a large bowl, whisk together the flour, remaining salt, baking powder, baking soda, garlic powder, and black pepper.
  4. Cut in the cold, cubed butter until the mixture resembles coarse crumbs.
  5. Fold in the drained zucchini, chopped basil, and parsley until just combined.
  6. If using buttermilk, gradually add it until the dough comes together.
  7. Shape the dough into balls and place them on the prepared baking sheets.
  8. Sprinkle the tops with flaky sea salt.
Baking
  1. Bake for 12-15 minutes or until the biscuits are golden brown and fragrant.
  2. Cool slightly before transferring to a wire rack. Enjoy warm or at room temperature.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 23gProtein: 4gFat: 7gSaturated Fat: 4gSodium: 200mgFiber: 1gSugar: 1g

Notes

Make sure your butter is very cold for the best flaky texture. Store biscuits in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Freeze uncooked dough balls and add a couple of minutes to baking time when baking from frozen. Variations include different herbs or substituting cheddar cheese.

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