These Zucchini Parmesan Biscuits are the perfect combination of soft, flaky texture with a burst of flavor from the garlic, parmesan, and fresh herbs. The zucchini adds moisture and a subtle sweetness to the biscuits, making them a delightful addition to any meal, whether as a snack, side dish, or even for breakfast. The crispy, golden top and cheesy interior will have everyone reaching for seconds!
Preparation Time
- Prep time: 25 minutes
- Cooking time: 20 minutes
- Total time: 45 minutes
Ingredients
- For the Biscuits:
- 1 1/4 cups (150g) shredded zucchini
- 1 teaspoon salt, divided
- 2 1/2 cups (313g) all-purpose flour, spooned & leveled
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon garlic powder (or 2 cloves minced garlic)
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup (60g) freshly grated parmesan cheese
- 1/2 cup (113g) unsalted butter, cold & cubed
- 2 Tablespoons chopped fresh basil (or 1 1/2 teaspoons dried)
- 1 Tablespoon chopped fresh parsley (or 1 teaspoon dried)
- 1 large egg, beaten
- 1 cup (240ml) cold buttermilk, plus 2 tablespoons for brushing on top
- Optional: flaky sea salt for topping
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 425°F (218°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Step 2: Drain the Zucchini
- Grate the zucchini and place it in a colander lined with paper towels or a clean kitchen towel.
- Add 1/2 teaspoon salt and gently toss. Let the zucchini sit for 10 minutes.
- After 10 minutes, squeeze out as much moisture as possible from the zucchini. You should have about 1/2 cup of shredded zucchini left. Set aside.
Step 3: Prepare the Biscuit Dough
- In a large bowl, whisk together flour, remaining 1/2 teaspoon salt, baking powder, baking soda, garlic powder, black pepper, and parmesan cheese.
- Add the cold, cubed butter and use a pastry cutter or two forks to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Fold in the shredded zucchini, basil, and parsley.
Step 4: Mix the Dough
- In a small bowl, beat 1 large egg. Add the beaten egg and 1 cup cold buttermilk to the dough mixture.
- Gently fold everything together with a spoon or spatula until the dough forms a shaggy mixture. Be careful not to overmix.
- If the dough feels too wet, sprinkle a little more flour until it holds together.
Step 5: Shape the Biscuits
- Divide the dough into 12 equal portions (about 4 tablespoons each or 65 grams).
- Shape each portion into a rough ball and place them on the prepared baking sheets, 6 biscuits per sheet.
- Brush each biscuit with the remaining 2 tablespoons of buttermilk and sprinkle with flaky sea salt, if desired.
Step 6: Bake the Biscuits
- Bake the biscuits in the preheated oven for 19-21 minutes, or until the tops are golden brown.
- For an accurate doneness check, the internal temperature of the biscuits should reach 195-200°F (90-93°C).
Step 7: Serve and Store
- Serve the biscuits warm with butter or alongside your favorite meals.
- Store leftovers tightly covered at room temperature or in the refrigerator for up to 5 days.
Serving Suggestions
- Serve these biscuits warm with a dollop of butter or a drizzle of honey.
- Pair them with a fresh salad, roasted vegetables, or a hearty soup.
- They are perfect as a side dish with pasta, grilled meats, or even as a breakfast option with scrambled eggs and avocado.
Cooking Tips
- Mandolin Precision: Using a mandolin to slice the zucchini evenly helps ensure consistent texture in your biscuits.
- Cold Butter: The cold butter creates the flaky texture in the biscuits, so make sure it stays cold until you mix it into the flour.
- Don’t Overmix: For soft, fluffy biscuits, mix the dough until just combined. Overmixing will make the biscuits dense.
Why You’ll Love This Recipe These zucchini parmesan biscuits are savory, light, and full of flavor. The zucchini adds moisture without making the biscuits soggy, while the garlic powder, parmesan, and fresh herbs elevate the flavor profile. The crispy golden exterior and tender, cheesy interior will make them a hit at every meal. Whether you’re serving them for brunch, dinner, or as a snack, these biscuits are sure to become a family favorite!
Health Benefits of the Recipe These zucchini parmesan biscuits are made with fresh zucchini, which is rich in antioxidants, vitamins, and fiber. The parmesan cheese adds a dose of protein and calcium, while the herbs like basil and parsley provide essential nutrients and antioxidants. Using buttermilk provides a tangy richness without adding too much fat, making these biscuits a healthier alternative to traditional biscuit recipes.
Variations to Try
- Cheese Varieties: Swap out parmesan for other cheeses such as sharp cheddar or gouda for a different flavor.
- Add Spices: For extra warmth, add a pinch of red pepper flakes, smoked paprika, or Italian seasoning to the dough.
- Gluten-Free: Use a gluten-free all-purpose flour blend to make these biscuits gluten-free.
Conclusion These Zucchini Parmesan Biscuits are a simple yet delicious way to incorporate more vegetables into your diet while still enjoying a classic, comforting biscuit. With a golden exterior, soft and cheesy interior, and the subtle freshness of zucchini, they make the perfect side dish, snack, or breakfast addition. Make these for your next family meal or gathering, and watch them disappear in no time!
Frequently Asked Questions
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Can I make these biscuits ahead of time? Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Bake them just before serving.
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Can I freeze these biscuits? Yes, freeze the uncooked biscuits on a baking sheet, then transfer them to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.
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Can I substitute the buttermilk? Yes, you can use milk mixed with a tablespoon of vinegar or lemon juice as a substitute for buttermilk.
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How can I prevent the zucchini from making the biscuits too soggy? Be sure to squeeze out as much moisture as possible from the zucchini after draining it. This will keep the biscuits from becoming soggy.
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What can I serve these biscuits with? These biscuits pair well with soups, stews, roasted meats, or as a breakfast option with eggs and avocado.