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Zucchini Biscuits (Parmesan Herb)

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Deliciously fluffy Zucchini Biscuits with Parmesan and fresh herbs, perfect for brunch or as a savory snack.

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: Begin by preheating your oven to 425°F (220°C). Line your baking sheets with parchment paper.
  2. Prepare the Zucchini: Combine the shredded zucchini with 1/2 teaspoon of salt. Let sit for 10 minutes, then drain excess moisture.
  3. Mix the Dry Ingredients: In a large bowl, whisk together flour, remaining salt, baking powder, baking soda, garlic powder, and black pepper.
  4. Cut in the Butter: Add cold, cubed butter to the flour mixture and cut in until it resembles coarse crumbs.
  5. Fold in the Zucchini and Herbs: Gently fold in drained zucchini, chopped basil, and parsley.
  6. Add Buttermilk (if using): Gradually add buttermilk and stir until the dough comes together.
  7. Shape the Biscuits: Shape the dough into balls and place on the baking sheets.
  8. Sprinkle with Sea Salt: Top each biscuit with flaky sea salt.
  9. Bake: Bake for 12-15 minutes, or until golden brown.
  10. Cool and Serve: Allow to cool before serving warm or at room temperature.

Notes

To enhance flavor, experiment with herbs like oregano or thyme. Store biscuits in an airtight container for up to 3 days; refrigerate for longer storage.

Nutrition

Keywords: zucchini biscuits, parmesan biscuits, herb biscuits, baking recipes, savory snacks

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