After one bite of my first successful batch of zucchini biscuits, I knew I struck recipe gold. I’m not sure why it took me so long to incorporate one of my favorite summer ingredients into biscuits, but I’m glad I never have to go another day without the option to make something so scrumptiously delicious. 😉 And you don’t, either.
Endless Reasons to Love These Zucchini Biscuits
Tender and soft with flaky interior and crisp-crumbly edges Recipe highlights garden-fresh flavors (basil, parsley, zucchini) Easy breezy parmesan cheesy! Feel free to add different flavors like dill, crushed red pepper flakes, bacon, thyme, chives, lemon zest, etc. No rolling pin, no biscuit cutter needed Can easily be doubled Egg-free and nut-free Biscuits freeze beautifully Versatile—enjoy as a side dish for dinner, fill with sandwich fixings for lunch, serve with eggs for breakfast
Squeeze Moisture Out of the Zucchini
If you learn one thing from these headnotes, it’s this: extract some liquid from your zucchini before using in the biscuit dough. You see, zucchini is a very wet ingredient, which is why it’s so lovely in baked goods like zucchini bread and zucchini cake… flavorless moisture! In other dishes where you’re not looking for extra moisture, it can negatively affect the outcome. To combat this:
Shred the zucchini: If you’re looking for a tool for this, I own and love this box grater because it’s easy to use, grates quickly, and has held up well with regular use. (See many of my recommended baking tools here.) A box grater is handy because you’ll need it to freshly grate the parmesan cheese, too. Drain for 10 minutes: Lightly sprinkle the shredded zucchini with salt, place into a paper towel- or clean dish towel-lined colander or bowl, cover, and let sit for 10 minutes. Give it a squeeze, and then use in the biscuit dough. You’ll find the volume of zucchini reduced by more than half!
This step is crucial and something I do when I make zucchini fritters, too. Use the time the zucchini is draining to prep your other ingredients and start the dough.
Other Ingredients You Need
Each ingredient has a specific job, so I don’t recommend leaving any out. However, feel free to substitute with my suggestions. Here’s a brief rundown so you understand the importance of each:
Making Zucchini Biscuits: Step-by-Step Photos
Cut the cold butter into the dry ingredients with a pastry cutter. If you don’t have a pastry cutter, you can use two forks or a food processor. You’re looking for coarse crumbles with pea-sized chunks of flour-coated butter: Add the herbs and drained/squeezed zucchini. Because so much moisture has been removed from the zucchini, you’ll only have about 1/2 cup for the dough. Add the buttermilk: Mix to combine into a shaggy, crumbly dough: Divide dough into 12 equal portions, about 4 Tablespoons of dough each, or about 65 grams each. Shape into a ball as best you can, but don’t overthink it. There’s no folding, layering, or rolling pin needed! Place on lined baking sheets, then brush with buttermilk. Feel free to sprinkle with flaky sea salt, if desired: The biscuits take only about 20 minutes to bake:
