Zucchini Biscuits (Parmesan Herb)

Zucchini Biscuits (Parmesan Herb)

There is something truly delightful about freshly baked Zucchini Biscuits infused with fragrant herbs and a touch of parmesan. These savory biscuits have a golden outer layer that gives way to a soft, tender interior, bursting with the fresh flavors of basil and parsley. The nutty parmesan lends a rich depth while balancing the subtle sweetness of zucchini, creating an aromatic experience that fills the kitchen with warmth. Perfect for brunch, as a side for dinner, or even as a snack, these biscuits are a fantastic way to incorporate vegetables into your meal. Whip up a batch and enjoy them warm, right out of the oven, or at room temperature as a delicious addition to your family gatherings.

Ingredients

• 1 and 1/4 cups shredded zucchini: Fresh zucchini provides moisture and flavor, making the biscuits tender.
• 1 teaspoon salt, divided: Enhances the overall flavor of the biscuits.
• 2 and 1/2 cups all-purpose flour: The main structure of the biscuits, helping to achieve the desired texture.
• 2 teaspoons baking powder: A leavening agent for light and fluffy biscuits.
• 1/2 teaspoon baking soda: Works with the acidic ingredients to enhance rise.
• 3/4 teaspoon garlic powder: Adds a delightful aromatic depth to the biscuits.
• 1/4 teaspoon freshly ground black pepper: Offers a subtle heat and enhances the flavor profile.
• 3/4 cup freshly grated parmesan cheese: Adds a rich, nutty flavor that complements the herbs.
• 1/2 cup unsalted butter, cold & cubed: Provides richness and flakiness to the biscuits.
• 2 Tablespoons chopped fresh basil: Brings a refreshing, herby flavor.
• 1 Tablespoon chopped fresh parsley: Adds brightness and freshness.
• 1 cup buttermilk, cold, optional: Enhances the biscuit’s tenderness and adds acidity.
• Flaky sea salt for topping: A touch of salt on top enhances flavor and adds a beautiful finish.

Step-by-Step Instructions

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, which will create a flaky texture.
5. Fold in the drained zucchini, chopped basil, and parsley until just combined for even distribution.
6. If using buttermilk, gradually add it to the mixture until the dough comes together. It should be moist but not sticky.
7. Shape the dough into balls and place them on the prepared baking sheets, leaving some space between each.
8. Sprinkle the tops with flaky sea salt for added flavor.
9. Bake for 12-15 minutes, or until the biscuits are golden brown and fragrant.
10. Cool slightly before transferring to a wire rack. Enjoy warm or at room temperature.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 12 biscuits
• Calories: Approximately 180 per biscuit

Tips, Storage & Variations

• Tips: Make sure your butter is very cold for the best flaky texture in your biscuits. If you find the dough too dry, a little extra buttermilk can help.
• Storage: Store biscuits in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week.
• Freezing: Freeze uncooked dough balls in a single layer, then transfer to a zip-top bag. Bake from frozen, adding a couple of minutes to the baking time.
• Variations: Experiment with adding different herbs like thyme or oregano, or substitute cheddar cheese for a sharp flavor.

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FAQ

1. Can I use frozen zucchini for this recipe?
Yes, but ensure to thaw and drain excess moisture before using.

2. How do I know when the biscuits are done?
The biscuits should be golden brown on the top and firm to the touch.

3. Can I make these biscuits dairy-free?
You can replace the butter with a dairy-free alternative and use plant-based milk in place of buttermilk.

4. Are these biscuits suitable for meal prep?
Absolutely! They store well and can be reheated in a toaster oven or microwave.

5. What can I serve with these biscuits?
They pair wonderfully with soups, salads, or can be enjoyed with butter or jam.

6. How do I adjust the recipe for altitude?
If you are at a higher altitude, you may need to slightly increase the flour and decrease the baking powder.

People Also Ask

1. What is the best way to shred zucchini?
Use a box grater or a food processor for ease.

2. How long do these biscuits last in the freezer?
They can last in the freezer for up to 3 months.

3. Can I add other vegetables to the biscuits?
Yes, finely chopped peppers or green onions work well for additional flavor.

4. How do I make these biscuits less salty?
Reduce the amount of parmesan cheese and salt to fit your taste preference.

5. Can I make these biscuits without herbs?
Yes, you can leave out the herbs or use your preferred seasonings.

6. Are these biscuits gluten-free?
You can substitute the all-purpose flour with a gluten-free blend, but the texture may vary.

Conclusion

These Zucchini Biscuits (Parmesan Herb) are not just a delicious treat but also a fantastic way to enjoy nutritious vegetables in a fun form. I encourage you to try this recipe and embrace the delightful taste and aroma they bring to your table. For more unique variations, you can check out Sally’s Baking Addiction and Baking Sense. Happy baking!