Zucchini Parmesan Herb Biscuits Recipe

I am absolutely delighted to share with you my favorite way to brighten up any meal: the Zucchini Parmesan Herb Biscuits Recipe. These biscuits are light, fluffy, and packed with fresh herbs, sharp parmesan, and the subtle moistness of zucchini that makes every bite irresistible. I love how quickly they come together and how versatile they are—you’ll find they pair perfectly with everything from casual weeknight dinners to special holiday spreads.

Why You’ll Love This Zucchini Parmesan Herb Biscuits Recipe

What grabs me first about this recipe is the incredible harmony of flavors. The zucchini keeps the biscuits tender and moist without being heavy, while the fresh basil and parsley infuse just the right hint of garden freshness. Then the parmesan brings that savory, nutty depth that I find utterly addictive, and a touch of garlic powder gives it an extra layer of comforting taste. The black pepper adds a mild bite that rounds everything off beautifully. Every bite feels like a warm hug from the inside out.

Aside from the delicious taste, I appreciate how straightforward this recipe is. You don’t need any fancy kitchen gadgets or complicated techniques. Just some good old-fashioned mixing, a little patience to squeeze out the zucchini’s moisture, and you’re good to go. I usually whip these up for Sunday brunches or dinner parties because they’re always a crowd-pleaser and come together in under an hour. Honestly, I think they stand out because they feel gourmet but are so easy to make—you get that homemade charm with the perfect hint of elegance.

Ingredients You’ll Need

This recipe calls for simple, approachable ingredients that each play a vital role in creating the irresistible taste and texture of the biscuits. From the fresh herbs to the sharp parmesan and the moisture-rich zucchini, these ingredients work together to bring out the best in each bite.

• 1 and 1/4 cups shredded zucchini: Make sure to drain and squeeze out excess moisture to keep the biscuits fluffy, not soggy.
• 1 teaspoon salt, divided: Enhances all the flavors perfectly when split between the zucchini prep and dough.
• 2 and 1/2 cups all-purpose flour: The base that gives the biscuits structure and a tender crumb.
• 2 teaspoons baking powder: Helps the biscuits rise beautifully and stay light.
• 1/2 teaspoon baking soda: Works with the buttermilk to create a tender tenderness and gentle lift.
• 3/4 teaspoon garlic powder (or 2 cloves minced garlic): Adds a subtle savory pungency.
• 1/4 teaspoon freshly ground black pepper: Gives a subtle heat that complements the herbs and cheese.
• 3/4 cup freshly grated parmesan cheese: Sharp and savory for that cheesy goodness in every bite.
• 1/2 cup unsalted butter, cold and cubed: Creates flaky layers and richness.
• 2 Tablespoons chopped fresh basil (or 1 and 1/2 teaspoons dried): Brings fragrant, fresh herbal notes.
• 1 Tablespoon chopped fresh parsley (or 1 teaspoon dried): Adds a bright, mild herbal flavor and lovely green flecks.
• 1 cup cold buttermilk: Moisturizes the dough and activates the leavening, making the biscuits tender.
• 2 Tablespoons buttermilk for brushing: Helps the biscuits brown beautifully with a slightly tangy crust.
• Optional – flaky sea salt for topping: Adds a delightful crunch and accentuates the savory flavors.

Directions

Step 1: Preheat your oven to 425°F (218°C). Line two large baking sheets with parchment paper or silicone baking mats and set them aside so they’re ready when you need them.

Step 2: Properly draining the zucchini is absolutely key. I like to line a colander or large bowl with a few layers of paper towels or a clean thin kitchen towel, then toss in the shredded zucchini. Sprinkle 1/2 teaspoon of salt over it and gently mix. Top with another paper towel and press down so it starts absorbing the moisture. Let it sit for 10 minutes, then grab the bottom towel and carefully wring out as much liquid as possible over the sink. Don’t rush this part—you’ll be amazed at how much water zucchini holds!

Step 3: In a large bowl or food processor, combine the flour, remaining 1/2 teaspoon salt, baking powder, baking soda, garlic powder, black pepper, and parmesan cheese. Give these a good whisk or pulse until evenly mixed.

Step 4: Add the cold, cubed butter to the flour mixture. Use a pastry cutter, two forks, or pulse in the food processor until you create coarse crumbs. Be careful not to overwork it—the little bits of butter will help create those tender, flaky layers.

Step 5: Fold in the fresh basil, parsley, and the well-drained shredded zucchini. Make a well in the center, pour the cold buttermilk over it, and fold gently with a large spoon or spatula until just combined into a shaggy dough ball. If it feels too sticky, sprinkle in a pinch more flour and fold a bit more, but try not to overmix.

Step 6: Divide the dough into 12 equal portions—about 4 tablespoons or roughly 65 grams each works perfectly. Shape each portion into a rough ball and arrange six biscuits on each prepared baking sheet, giving each enough room to expand a little.

Step 7: Brush the tops of the biscuits evenly with the remaining 2 tablespoons of buttermilk. If you’d like, sprinkle a pinch of flaky sea salt on each for that irresistible finishing touch.

Step 8: Bake for 19 to 21 minutes or until the tops turn a gorgeous golden brown. To be precise, use an instant-read thermometer to check that the center registers between 195°F and 200°F (90–93°C). That ensures the biscuits are perfectly cooked through.

Step 9: Remove from the oven and enjoy them warm for the best flavor and tenderness. Store any leftovers covered tightly at room temperature or in the fridge for up to 5 days.

Servings and Timing

This recipe makes 12 delicious zucchini parmesan herb biscuits, perfect for sharing or enjoying throughout the week. Prep time is about 20 minutes, including the essential step of draining the zucchini properly. The biscuits bake in around 20 minutes, bringing your total time to about 40 minutes from start to finish. There is a brief resting period needed while the zucchini drains—but it’s time well spent to achieve perfect texture.

How to Serve This Zucchini Parmesan Herb Biscuits Recipe

When it comes to serving these biscuits, I love pairing them with a hot bowl of soup or stew for cozy evenings. Think tomato basil soup, creamy chicken gnocchi, or even a robust chili. The savory herb notes and cheesy goodness complement hearty dishes so well. For a lighter pairing, they’re fantastic alongside fresh garden salads or even a chilled cucumber and herb yogurt dip.

For presentation, brushing them with a little extra melted butter before serving always amps up the appeal, and a sprinkle of finely chopped basil or parsley on top adds a pop of color. I like to serve them warm right from the oven, but they taste great at room temperature too—making them a versatile option for brunch spreads or potlucks.

Beverage-wise, a crisp white wine like Sauvignon Blanc or a light, herby cocktail with gin and lemon pairs beautifully. For non-alcoholic options, a sparkling lemonade or iced herbal tea echoes the fresh flavors wonderfully. These biscuits really shine at family gatherings, holiday meals, or whenever you want to sneak in extra veggies with a bit of indulgence.

Variations

I’m always excited to tweak this Zucchini Parmesan Herb Biscuits Recipe to keep things fresh. For a gluten-free version, swapping the all-purpose flour for a 1-to-1 gluten-free baking blend works well, though you might need a little extra flour to balance moisture. Vegans can replace the parmesan with nutritional yeast and use a plant-based butter alternative, plus swap buttermilk for a mix of plant milk and apple cider vinegar for tang.

Flavor-wise, these biscuits are a blank canvas. I love trying different herb combos like rosemary and thyme or tossing in some sun-dried tomatoes for a touch of sweetness. You can even mix in shredded sharp cheddar instead of parmesan for a different cheesy twist. If you prefer a bit of spice, adding a pinch of crushed red pepper flakes really livens things up.

In terms of cooking methods, I’ve experimented with baking these as drop biscuits versus shaping them into rounds, and both are delightful. For a rustic look and a slightly crispier edge, drop biscuits work wonderfully and save on shaping time. If you want a uniform look for a special occasion, shaping into neat rounds is perfect.

Storage and Reheating

Storing Leftovers

I find the best way to store leftover zucchini parmesan herb biscuits is in an airtight container at room temperature for up to 2 days. If you want to keep them fresher longer, store them covered in the fridge for up to 5 days. Using a container with a tight seal helps maintain their softness and prevents them from drying out.

Freezing

These biscuits freeze wonderfully. Once cooled completely, place them in a single layer on a baking sheet to flash freeze for about an hour. Then transfer them to a freezer-safe zip-top bag or airtight container and freeze for up to 3 months. You can also freeze the dough before baking by wrapping it tightly in plastic wrap and placing it in a freezer container; just thaw in the fridge overnight before baking fresh.

Reheating

The best way I’ve found to reheat these biscuits is by warming them in a preheated oven at 350°F (175°C) for about 8–10 minutes. This restores that freshly baked crispness on the outside while keeping the inside soft and fluffy. Microwave reheating is possible in a pinch but can sometimes make them a little gummy, so I recommend the oven if you have the time. For an added touch, brush with a bit of melted butter before warming for extra flavor.

FAQs

Can I use frozen zucchini for this recipe?

While fresh zucchini is best because of its texture, you can use frozen zucchini if you thaw it completely and then squeeze out all the excess moisture thoroughly. This step is crucial to avoid soggy biscuits and to keep the dough from becoming too wet.

What can I substitute for buttermilk if I don’t have any on hand?

A quick and easy substitute is to mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes until slightly thickened and curdled, then use it just like buttermilk in the recipe. This provides the acidity needed to activate the baking soda.

Can I make these biscuits ahead of time?

Yes! You can prepare the dough a day ahead, wrap it tightly in plastic wrap, and keep it refrigerated. When you’re ready to bake, just portion and bake as instructed. Alternatively, bake the biscuits fully and reheat when needed; they freeze very well too.

Do I need a food processor to make this recipe?

No food processor is necessary! I often use one because it’s fast, but you can absolutely cut in the butter using two forks or a pastry cutter. Just be sure to stop when you have coarse crumbs for the best texture.

Can I omit the parmesan cheese?

You can, but parmesan is a key contributor to the biscuits’ savory flavor and texture. If you want to omit it, consider replacing it with another hard cheese like Asiago or Pecorino, or add a little extra garlic and herbs to boost the flavor.

Conclusion

I genuinely hope you’ll try this Zucchini Parmesan Herb Biscuits Recipe soon because it’s become one of my all-time favorite baking projects. It’s such a joy to pull these golden, herb-filled biscuits from the oven and share them with family and friends. Whether you’re new to baking or a seasoned pro, these biscuits bring a little extra warmth and love to any meal. Happy baking!

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