Zucchini Biscuits (Parmesan Herb)

Discover the delightful flavor of Zucchini Biscuits with Parmesan and fresh herbs, perfect for any occasion! These biscuits are incredibly fluffy, with a crisp exterior and a wonderfully moist center, thanks to the shredded zucchini. The nutty, savory taste of freshly grated Parmesan cheese pairs beautifully with fragrant basil and parsley, making each bite a burst of flavor. Ideal for brunch, a cozy dinner alongside soup, or as a snack with butter, these biscuits will elevate any meal. Enjoy the comforting aroma of baked goods wafting through your kitchen as they bake to golden perfection.

Ingredients

1 and 1/4 cups shredded zucchini: Adds moisture and a subtle sweetness. Use medium-sized zucchini for the best texture.
1 teaspoon salt, divided: Enhances flavor and balances the sweetness of the zucchini.
2 and 1/2 cups all-purpose flour: Forms the base of the biscuits for structure and texture.
2 teaspoons baking powder: Provides lift for a light and fluffy biscuit.
1/2 teaspoon baking soda: Helps with browning and additional rise.
3/4 teaspoon garlic powder: Adds savory depth to the flavor profile.
1/4 teaspoon freshly ground black pepper: Offers a touch of warmth and spice.
3/4 cup freshly grated parmesan cheese: Contributes a rich, cheesy flavor and umami.
1/2 cup unsalted butter, cold & cubed: Creates a flaky texture. Ensure it remains cold for best results.
2 tablespoons chopped fresh basil: Adds a fragrant, herbal note that complements the cheese.
1 tablespoon chopped fresh parsley: Offers a fresh taste and vibrant color.
1 cup buttermilk, cold (optional): Makes the biscuit dough tender and adds a slight tang.
Flaky sea salt for topping: Enhances flavor and adds a delightful crunch on top.

Step-by-Step Instructions

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). Line your baking sheets with parchment paper to ensure easy cleanup later.
Prepare the Zucchini: In a bowl, combine the shredded zucchini with 1/2 teaspoon of salt. Let it sit for about 10 minutes, then use paper towels to drain out excess moisture to avoid soggy biscuits.
Mix the Dry Ingredients: In a large bowl, whisk together the flour, remaining 1/2 teaspoon of salt, baking powder, baking soda, garlic powder, and black pepper until well combined.
Cut in the Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter in until the mixture resembles coarse crumbs, ensuring it stays cold for optimal flakiness.
Fold in the Zucchini and Herbs: Gently fold in the drained zucchini, chopped basil, and parsley until just combined to maintain a light texture.
Add Buttermilk (if using): If you are using buttermilk, gradually add it to the mixture. Stir just until the dough comes together. If the dough seems too crumbly, add a little more buttermilk to reach the desired consistency.
Shape the Biscuits: Using a spoon or your hands, shape the dough into balls and place them on the prepared baking sheets. Ensure there’s enough space between each biscuit for even baking.
Sprinkle with Sea Salt: Top each biscuit with a sprinkle of flaky sea salt to enhance the flavor and add a crunch.
Bake: Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown and firm to the touch.
Cool and Serve: Allow the biscuits to cool slightly on the baking sheet before transferring them to a wire rack. Serve warm or at room temperature for the best experience.

Recipe Details

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 biscuits
Calories: Approximately 160 calories per biscuit

Tips, Storage & Variations

To enhance flavor, feel free to experiment with other herbs like oregano or thyme that complement the existing ingredients.
For storage, keep the biscuits in an airtight container at room temperature for up to 3 days. Refrigerate if you prefer them to last longer.
These biscuits also freeze well. Wrap them tightly and freeze for up to 3 months. Reheat in the oven for best results.

FAQ Section

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Q: Can I use frozen zucchini for this recipe?
A: Yes, you can use frozen zucchini, but make sure to thaw and drain it well before using it in the recipe.

Q: What can I substitute for buttermilk?
A: If you do not have buttermilk, you can mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for a few minutes.

Q: Are these biscuits gluten-free?
A: To make these biscuits gluten-free, substitute all-purpose flour with a gluten-free flour blend.

Q: Can I add cheese to the biscuit mixture?
A: Absolutely! Feel free to add more grated cheese like cheddar for an extra cheesy taste.

Q: How do I store leftover biscuits?
A: Keep leftover biscuits in an airtight container at room temperature for up to 3 days or freeze them for longer storage.

Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking.

Conclusion

These Zucchini Biscuits with Parmesan Herb are a delightful addition to your recipe repertoire. Their flavorful profile and fluffy texture are sure to impress your family and friends. Give this recipe a try and enjoy the wonderful results. For more delicious biscuit ideas, explore Sally’s Baking Addiction and check out another fantastic take on zucchini biscuits from Baking Sense. Enjoy your baking!