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Zucchini Parmesan Herb Biscuits Recipe

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4 from 1 review

These zucchini drop biscuits are savory and fluffy, infused with fresh herbs like basil and parsley, sharp parmesan cheese, and a hint of garlic and black pepper. With a tender crumb and crispy golden tops, they’re perfect for breakfast or as a savory snack. Ready in just 40 minutes, these biscuits require draining excess moisture from shredded zucchini for the ideal texture.

  • Total Time: 40 minutes
  • Yield: 12 biscuits

Ingredients

Vegetables & Herbs

  • 1 and 1/4 cups (150g) shredded zucchini
  • 2 Tablespoons chopped fresh basil (or 1 and 1/2 teaspoons dried)
  • 1 Tablespoon chopped fresh parsley (or 1 teaspoon dried)

Dry Ingredients

  • 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled), plus more as needed
  • 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
  • 1 teaspoon salt, divided
  • 3/4 cup (60g) freshly grated parmesan cheese

Wet Ingredients & Fats

  • 1 cup (240ml) buttermilk, cold, plus 2 Tablespoons for brushing on top
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, cold & cubed

Optional Topping

  • Flaky sea salt

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 425°F (218°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
  2. Drain the Zucchini: Place the shredded zucchini in a colander or large bowl lined with paper towels or a clean kitchen towel. Sprinkle with 1/2 teaspoon salt and gently mix. Top with another layer of towels and press down to absorb excess moisture. Let sit for 10 minutes, then lift the towels and wring out as much liquid as possible over the sink. This step ensures the biscuits won’t become soggy.
  3. Combine Dry Ingredients and Cut in Butter: In a large bowl or food processor, whisk together the flour, remaining 1/2 teaspoon salt, baking powder, baking soda, garlic powder, black pepper, and parmesan cheese. Add the cold, cubed butter and cut it into the dry ingredients using a pastry cutter, two forks, or pulsing in the food processor until the mixture resembles coarse crumbs. Avoid over-mixing.
  4. Add Herbs and Zucchini, Then Mix in Buttermilk: Fold in the chopped basil, parsley, and well-drained zucchini. Make a well in the center and pour in the cold buttermilk. Gently fold everything together with a spatula or large spoon until a shaggy dough forms. Add a little extra flour if the dough is too wet, but avoid overworking.
  5. Shape Biscuits and Prepare for Baking: Divide the dough evenly into 12 portions, each about 4 tablespoons or 65 grams. Shape each portion into a ball as best as you can and place 6 biscuits on each prepared baking sheet. Brush the tops evenly with the remaining 2 tablespoons of buttermilk. If you like, sprinkle a little flaky sea salt on top for extra flavor and texture.
  6. Bake Until Golden: Bake in the preheated oven for 19–21 minutes, or until the tops are golden brown. An instant-read thermometer inserted into the center should read 195–200°F (90–93°C) for perfectly cooked biscuits.
  7. Cool and Serve: Remove from the oven and enjoy the biscuits warm. Store any leftovers tightly covered at room temperature or refrigerated for up to 5 days.

Notes

  • Make Ahead & Freezing: Baked biscuits can be frozen for up to 3 months. Thaw at room temperature or in the refrigerator, then warm before serving.
  • Freezing Dough: Freeze shaped dough after mixing but before baking by wrapping tightly in plastic wrap and storing in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before baking.
  • Refrigeration: After mixing the dough, you can refrigerate it wrapped in plastic for up to 2 days before shaping and baking.
  • Moisture Control: Properly draining and squeezing the zucchini is crucial to prevent soggy biscuits.
  • Flavor Variations: Experiment with different herbs like thyme or rosemary or add finely chopped sun-dried tomatoes or olives for a twist.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://iamstarved.com/zucchini-parmesan-herb-biscuits-recipe/