Zucchini Biscuits Parmesan Herb

Zucchini biscuits with Parmesan and herbs offer a delightful way to incorporate fresh vegetables into your baking. These tender, savory biscuits are perfect for breakfast, lunch, or dinner, and they take advantage of the mild flavor and moisture of zucchini to create a richly flavored, comforting dish. The combination of fresh herbs, tangy Parmesan cheese, and a hint of garlic makes every bite of these biscuits a treat for the taste buds.

These biscuits are not only delicious but also fairly easy to make. With just a handful of ingredients, you can whip up a batch to enjoy as a side dish or a snack. They are perfect for everyday meals or special occasions, and they may even encourage picky eaters to enjoy more vegetables!

The versatility of zucchini biscuits allows them to pair well with a variety of dishes. Whether you’re serving them alongside soups, salads, or even on their own, they bring a comforting and hearty element to any meal. Now, let’s dive into the recipe and learn how to make these delightful Zucchini Biscuits with Parmesan and Herbs!

Ingredients about Zucchini Biscuits Parmesan Herb

List of ingredients with measurements

• 1 and 1/4 cups shredded zucchini
• 1 teaspoon salt, divided
• 2 and 1/2 cups all-purpose flour, 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
• 3/4 cup freshly grated Parmesan cheese
• 1/2 cup unsalted butter, cold and cubed
• 2 Tablespoons chopped fresh basil or 1 and 1/2 teaspoons dried
• 1 Tablespoon chopped fresh parsley or 1 teaspoon dried
• 1 cup cold buttermilk, plus 2 Tablespoons for brushing on top
• Optional for topping: flaky sea salt

Optional ingredient substitutions

If you’re looking for substitutions or alternatives, there are a few options to consider. Instead of fresh herbs, you can use dried basil and parsley. If you don’t have buttermilk, you can mix regular milk with a teaspoon of vinegar or lemon juice and let it sit for a few minutes to create a buttermilk substitute. For a gluten-free option, consider using a gluten-free baking blend.

How to Make Zucchini Biscuits Parmesan Herb

Step 1: Prepare the zucchini

Begin by preheating your oven to 425°F (218°C). Line two large baking sheets with parchment paper or silicone baking mats for easy cleanup. To prepare your zucchini, sprinkle the shredded zucchini with 1/2 teaspoon of salt and let it sit in a colander for about 10 minutes. This process draws out excess moisture, which is important for achieving the right texture in your biscuits.

Step 2: Mix dry ingredients

While the zucchini is draining, you can focus on the dry ingredients. In a large mixing bowl, whisk together the remaining 1/2 teaspoon of salt, flour, baking powder, baking soda, garlic powder (or minced garlic), and black pepper. Once combined, add the freshly grated Parmesan cheese. This will give your biscuits a savory flavor that’s hard to resist.

Step 3: Combine wet ingredients

Next, cut the cold, cubed butter into the dry mixture using a pastry cutter or your fingers. Continue until the mixture resembles coarse crumbs. After that, fold in the drained zucchini, followed by adding the chopped fresh basil and parsley. Finally, pour in the cold buttermilk to your mixture. Using a spatula or wooden spoon, gently mix everything until a shaggy dough begins to form. Don’t over-mix; a few lumps are okay.

Step 4: Form the biscuits and bake

Divide the dough into 12 portions. Use your hands to shape each portion into a biscuit, then place them on your prepared baking sheets. To give them a beautiful, golden finish, brush the tops with the additional 2 tablespoons of buttermilk and sprinkle with flaky sea salt if desired. Bake the biscuits in the preheated oven for 19-21 minutes or until they turn golden brown. Once baked, remove them from the oven and allow them to cool slightly; serve warm for the best experience!

How to Serve Zucchini Biscuits Parmesan Herb

Best ways to serve Zucchini Biscuits Parmesan Herb

Zucchini biscuits with Parmesan and herbs are incredibly versatile. They can be served warm straight from the oven, making a delicious addition to any meal. Breakfast lovers can enjoy them with a spread of butter or cream cheese, while lunch or dinner guests would appreciate pairing them with a hearty soup or a fresh green salad.

Serving suggestions or pairings

For breakfast, consider serving these biscuits alongside scrambled eggs or avocado toast. For lunch, they make an excellent side for a bowl of tomato soup or a crisp salad. At dinner, they complement roasted meats and vegetables beautifully. You may also want to try these biscuits with a generous smear of homemade herb butter or even alongside a dish of marinara sauce for dipping.

How to Store Zucchini Biscuits Parmesan Herb

Proper storage methods

To store any leftover zucchini biscuits, allow them to cool completely at room temperature before transferring them to an airtight container. They can be stored in the fridge for up to 3 days.

Tips for reheating or freezing

If you’d like to reheat your biscuits, simply pop them in the oven at a low temperature, around 350°F (175°C), for about 5-10 minutes until warmed through. This helps to maintain their crispiness. Alternatively, you can freeze the biscuits if you want to keep them longer. Wrap each cooled biscuit in plastic wrap and place them in a freezer-safe bag. They can last up to 2-3 months in the freezer. When ready to enjoy, thaw overnight in the fridge and reheat as mentioned.

Tips to Make Zucchini Biscuits Parmesan Herb

Common mistakes to avoid

One common mistake is not draining the zucchini sufficiently, leading to overly wet dough and dense biscuits. Remember to salt and drain the zucchini to ensure they don’t add too much moisture. Also, avoid overmixing your dough; a little bit of lumpiness is okay as overmixing can lead to tough biscuits.

Helpful tips for better results

For the best results, use cold butter and buttermilk, as this helps create flaky layers in your biscuits. If possible, grating your Parmesan cheese fresh will enhance its flavor significantly. You can also adjust the herbs according to your taste; feel free to experiment with other herbs like thyme or dill!

Variation of Zucchini Biscuits Parmesan Herb

Suggested variations or twists on the recipe

The beauty of zucchini biscuits is their adaptability. You might consider adding other vegetables such as shredded carrots or corn for added texture and flavor. For a kick, add some red pepper flakes to the dry ingredients. If you’re feeling adventurous, you could incorporate different kinds of cheeses like cheddar or feta to switch things up.

Adjustments for dietary preferences

If you want a lighter version, consider reducing the amount of butter and substituting it with unsweetened applesauce or Greek yogurt. For vegan adaptations, use plant-based butter, and a non-dairy milk mixed with a bit of vinegar can replace buttermilk. To make these gluten-free, swap the all-purpose flour for a gluten-free flour blend.

FAQs

What can I do if the dish isn’t turning out right?

If your zucchini biscuits aren’t rising as expected, this could be due to expired baking powder or baking soda. Be sure to check the expiration dates on your leavening agents before starting. If they seem too dense, remember that squeezing out excess moisture from the zucchini is crucial for a light texture.

Can I make this ahead of time?

Absolutely! You can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours before baking. Alternatively, you can shape the biscuits and freeze them before baking. When you’re ready to bake, there’s no need to thaw; simply add a few extra minutes to the cooking time.

What can I substitute for ingredients?

If you’ve run out of certain ingredients, you can find substitutes easily. For the flour, consider using whole wheat flour for an added nuttiness. You can replace buttermilk with regular milk plus a tablespoon of lemon juice or vinegar, allowing it to curdle for a few minutes. You might also substitute Parmesan cheese with Pecorino Romano for a stronger flavor.

Enjoy trying out this recipe and let your creativity flow as you experiment with flavors and adjustments. Zucchini Biscuits Parmesan Herb will surely become a beloved addition to your recipe collection!

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