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Zucchini Biscuits (Parmesan Herb)

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Freshly baked Zucchini Biscuits with Parmesan and herbs, featuring a flaky texture and savory flavor, perfect for brunch or dinner.

Ingredients

Scale
  • 1 and 1/4 cups shredded zucchini
  • 1 teaspoon salt, divided
  • 2 and 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 cup freshly grated parmesan cheese
  • 1/2 cup unsalted butter, cold & cubed
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh parsley
  • 1 cup buttermilk, cold (optional)
  • Flaky sea salt for topping

Instructions

  1. Preheat your oven to 425°F (220°C) and line baking sheets with parchment paper for easy cleanup.
  2. Combine the shredded zucchini with 1/2 teaspoon of salt. Let it rest for 10 minutes to draw out excess moisture, then drain the zucchini using paper towels.
  3. Whisk together the all-purpose flour, remaining 1/2 teaspoon of salt, baking powder, baking soda, garlic powder, and black pepper until combined.
  4. Cut in the cold and cubed butter into the flour mixture until it resembles coarse crumbs.
  5. Fold in the drained zucchini, chopped basil, and parsley until just combined.
  6. Add the cold buttermilk gradually if using, mixing until the dough comes together.
  7. Shape the dough into balls and place them on the baking sheet, allowing space between each.
  8. Sprinkle each biscuit with flaky sea salt.
  9. Bake for 12-15 minutes, or until golden brown on top.
  10. Allow to cool slightly before transferring to a wire rack. Enjoy warm or at room temperature.

Notes

For the best texture, ensure your butter is very cold. Store leftovers in an airtight container for up to 3 days.

Nutrition

Keywords: zucchini biscuits, parmesan biscuits, savory biscuits

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