Description
These savory zucchini biscuits with Parmesan and herbs are soft, flaky, and flavorful—perfect for breakfast, lunch, or dinner. They’re a tasty way to sneak vegetables into your baking and are easy to make with fresh or dried herbs, tangy cheese, and a touch of garlic.
Ingredients
Scale
- 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
- Optional: flaky sea salt for topping
Instructions
- Preheat oven to 425°F (218°C). Line two baking sheets with parchment paper or silicone mats.
- Sprinkle the shredded zucchini with 1/2 teaspoon of salt and let sit in a colander for 10 minutes to release excess moisture. Then squeeze out as much liquid as possible.
- In a large bowl, whisk together remaining 1/2 teaspoon salt, flour, baking powder, baking soda, garlic powder (or garlic), and black pepper. Add Parmesan cheese and stir.
- Cut in the cold, cubed butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
- Fold in the drained zucchini, chopped basil, and parsley. Pour in cold buttermilk and gently mix until a shaggy dough forms. Do not overmix.
- Divide the dough into 12 portions and shape into biscuits. Place on prepared baking sheets.
- Brush tops with the 2 tablespoons of buttermilk and sprinkle with flaky sea salt if using.
- Bake for 19–21 minutes or until golden brown. Let cool slightly and serve warm.
Notes
- Be sure to thoroughly drain zucchini to avoid soggy biscuits.
- Use cold butter and buttermilk for flakier texture.
- You can substitute dried herbs if fresh ones are not available.
- For a gluten-free option, use a gluten-free flour blend.
- Can be frozen for up to 3 months and reheated in the oven.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 185
- Sugar: 1g
- Sodium: 290mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg
Keywords: zucchini biscuits, savory biscuits, Parmesan herb biscuits, zucchini recipe, vegetable baking