Zucchini Biscuits (Parmesan Herb)
These delightful zucchini drop biscuits boast vibrant flavors, blending fresh basil, parsley, Parmesan cheese, garlic, and a touch of black pepper. Ready in just 40 minutes, they are a perfect accompaniment to any meal. To achieve the ideal texture, ensure that you thoroughly drain and wring out the shredded zucchini as described in the instructions.
Ingredients
- Ingredients
- 2 1/2 cups 313g all-purpose flour, spooned and leveled, plus extra if needed
- 3/4 cup 60g freshly grated Parmesan cheese
- 1 teaspoon salt divided
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon garlic powder or 2 cloves of minced garlic
- 1/4 teaspoon freshly ground black pepper
- 1 and 1/4 cups 150g shredded zucchini
- 1/2 cup 113g cold unsalted butter, cubed
- 2 tablespoons chopped fresh basil or 1 1/2 teaspoons dried basil
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
- 1 cup 240ml cold buttermilk, plus 2 tablespoons for brushing
- Optional: flaky sea salt for garnish
Instructions
- Instructions
- Preheat and Prepare Baking Sheets
- Heat your oven to 425°F (218°C). Line two large baking sheets with parchment paper or silicone baking mats and set them aside.
- Prepare the Zucchini
- Place the shredded zucchini in a colander or a bowl lined with paper towels, a kitchen towel, or cheesecloth. Sprinkle with 1/2 teaspoon of salt and gently toss. Let it rest for 10 minutes. Press down with another towel to absorb moisture, then wring and squeeze out as much liquid as possible. You should have about 1/2 cup of zucchini left.
- Combine Dry Ingredients
- In a large bowl or food processor, mix the flour, remaining 1/2 teaspoon of salt, baking powder, baking soda, garlic powder, black pepper, and Parmesan cheese. Whisk or pulse until combined.
- Incorporate Butter
- Add the cold, cubed butter to the dry ingredients. Use a pastry cutter, two forks, or the food processor to cut the butter into the mixture until it resembles coarse crumbs. Avoid over-mixing. If using a food processor, transfer the mixture to a large bowl.
- Integrate Zucchini and Herbs
- Stir in the prepared zucchini, basil, and parsley. Create a well in the center of the mixture and pour in 1 cup of cold buttermilk. Fold gently with a spatula until a shaggy dough forms. Add a little flour if the dough feels too wet, but avoid overworking it.
- Shape the Biscuits
- Divide the dough into 12 equal portions, about 4 tablespoons or 65 grams each. Shape them into balls and place six on each prepared baking sheet. Brush the tops with the remaining buttermilk and, if desired, sprinkle with flaky sea salt.
- Bake
- Bake for 19–21 minutes, or until the tops are golden brown and an instant-read thermometer inserted in the center registers 195–200°F (90–93°C).
- Serve and Store
- Enjoy the biscuits warm. Store leftovers in an airtight container at room temperature or refrigerate for up to five days.
Notes
Notes
Make Ahead and Freezing
Baked biscuits can be frozen for up to three months. Thaw at room temperature or in the refrigerator, then reheat as desired. Alternatively, freeze the dough after shaping and store in an airtight container for up to three months. Thaw overnight in the refrigerator before baking. Cast Iron Option
For a rustic presentation, bake the biscuits in a greased 10-inch cast iron skillet. Shape the dough into balls, arrange them in the skillet, and bake for 23–24 minutes. Substitute for Zucchini
Yellow squash works as a perfect substitute. Follow the same steps for draining and squeezing out excess moisture. Cheese Variations
Parmesan is recommended for its robust flavor, but alternatives like cheddar, pecorino Romano, or smoked gouda can be used. Avoid soft cheeses, but feta may work if crumbled finely. Buttermilk Substitute
Combine 1 cup of whole milk with 2 teaspoons of lemon juice or vinegar. Stir and let it sit for 5 minutes before using as a replacement. Flavor Variations
Add fresh dill, thyme, chives, cooked and crumbled bacon, lemon zest, or a pinch of red pepper flakes to customize the biscuits.
Make Ahead and Freezing
Baked biscuits can be frozen for up to three months. Thaw at room temperature or in the refrigerator, then reheat as desired. Alternatively, freeze the dough after shaping and store in an airtight container for up to three months. Thaw overnight in the refrigerator before baking. Cast Iron Option
For a rustic presentation, bake the biscuits in a greased 10-inch cast iron skillet. Shape the dough into balls, arrange them in the skillet, and bake for 23–24 minutes. Substitute for Zucchini
Yellow squash works as a perfect substitute. Follow the same steps for draining and squeezing out excess moisture. Cheese Variations
Parmesan is recommended for its robust flavor, but alternatives like cheddar, pecorino Romano, or smoked gouda can be used. Avoid soft cheeses, but feta may work if crumbled finely. Buttermilk Substitute
Combine 1 cup of whole milk with 2 teaspoons of lemon juice or vinegar. Stir and let it sit for 5 minutes before using as a replacement. Flavor Variations
Add fresh dill, thyme, chives, cooked and crumbled bacon, lemon zest, or a pinch of red pepper flakes to customize the biscuits.