Zucchini Biscuits (Parmesan Herb)

If you are looking for a delightful way to enjoy zucchini, these Parmesan herb zucchini biscuits are perfect for you. Soft, tender, and packed with flavor, they make an excellent addition to any meal. The warmth of freshly baked biscuits combined with the aromatic notes of garlic, basil, and parsley creates an inviting aroma that fills your kitchen. These biscuits are ideal for breakfast, as a side dish for dinner, or even as a tasty snack throughout the day. Whether served alongside a comforting soup or enjoyed on their own, their cheesy, herbaceous flavor will surely become a favorite in your household.

Ingredients

• 1 and 1/4 cups shredded zucchini: Adds moisture and flavor to the biscuits. Choose medium-sized zucchini for the best texture.
• 1 teaspoon salt, divided: Enhances flavor in the dough and helps to draw out moisture from the zucchini.
• 2 and 1/2 cups all-purpose flour: The main structural component of the biscuits, creating a light and fluffy texture.
• 2 teaspoons baking powder: Provides leavening for the biscuits, helping them to rise.
• 1/2 teaspoon baking soda: Works with the baking powder for an extra lift in the biscuits.
• 3/4 teaspoon garlic powder: Infuses a delicious, savory flavor throughout the biscuits.
• 1/4 teaspoon freshly ground black pepper: Adds a touch of spice and depth to the flavor profile.
• 3/4 cup freshly grated parmesan cheese: Offers a rich, nutty flavor and enhances the overall taste of the biscuits.
• 1/2 cup unsalted butter, cold & cubed: Contributes a tender, flaky texture when worked into the dough.
• 2 tablespoons chopped fresh basil: Brightens the flavor with a fresh, herbal note.
• 1 tablespoon chopped fresh parsley: Complements the basil and adds a lovely pop of color.
• 1 cup buttermilk, cold (optional): Helps to bind the dough and adds a slight tanginess.
• Flaky sea salt for topping: Provides a savory finish and enhances the flavor of the biscuits.

Step-by-Step Instructions

1. Preheat your oven to 425°F (220°C) and line baking sheets with parchment paper for easy cleanup.
2. In a bowl, combine the shredded zucchini with 1/2 teaspoon of salt. Allow it to sit for 10 minutes, then drain any excess moisture to prevent soggy biscuits.
3. In a large mixing bowl, whisk together the flour, remaining 1/2 teaspoon salt, baking powder, baking soda, garlic powder, and black pepper until well combined.
4. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
5. Gently fold in the drained zucchini, chopped basil, and parsley until everything is evenly incorporated.
6. If you choose to use buttermilk, gradually add it to the dough until it just comes together. Avoid overmixing.
7. Shape the dough into balls and place them on the prepared baking sheets, ensuring there is space between each biscuit for even baking.
8. Top each biscuit with a sprinkle of flaky sea salt for added flavor and crunch.
9. Bake for 12-15 minutes, or until the biscuits turn golden brown and are cooked through.
10. Allow the biscuits to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 12 biscuits
• Calories: Approximately 150 per biscuit

Tips, Storage & Variations

• Tips: Make sure to drain the zucchini well to prevent excess moisture in the dough. If the mixture feels too dry, add a bit more buttermilk.
• Storage: Store leftover biscuits in an airtight container at room temperature for up to 2 days. To keep them fresh longer, refrigerate for up to a week.
• Freezing: Freeze unbaked biscuit dough in balls, then bake straight from the freezer for a quick treat. They can also be frozen after baking for up to 2 months.
• Variations: Feel free to mix in other herbs or cheeses such as oregano or feta for a different flavor profile.

FAQ

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1. Can I use frozen zucchini for this recipe?
   Yes, just be sure to thaw and drain it thoroughly before using.

2. What can I substitute for buttermilk?
   You can use regular milk with a splash of vinegar or lemon juice as a substitute.

3. How should I store leftover biscuits?
   Store them in an airtight container at room temperature for a couple of days.

4. Can I make these biscuits ahead of time?
   Yes, you can prepare the dough and refrigerate it for up to a day before baking.

5. What do I serve with zucchini biscuits?
   They pair well with soups, salads, or simply enjoyed on their own with butter.

6. Can these biscuits be made gluten-free?
   Yes, you can substitute all-purpose flour with a gluten-free flour blend.

People Also Ask

1. What makes biscuits flaky?
   The key is to use cold butter and not to overmix the dough.

2. How do I know when my biscuits are done?
   They should be golden brown on the top and sound hollow when tapped on the bottom.

3. Can I add other vegetables to these biscuits?
   You can mix in finely diced bell peppers or grated carrots for added flavor.

4. Is it necessary to use fresh herbs?
   While fresh herbs provide the best flavor, you can use dried herbs as a substitute, just reduce the amount.

5. How do I reheat leftover biscuits?
   Reheat in the oven at 350°F (175°C) for about 5-10 minutes until warmed through.

6. What do I do if my dough is too sticky?
   If your dough is too sticky, add a bit more flour, one tablespoon at a time, until it’s manageable.

Conclusion

These Parmesan herb zucchini biscuits are an easy and delicious way to elevate your meal. They are ideal for sharing with family and friends, or keeping for a delightful snack. I encourage you to try this recipe and share your results. For more inspiration, check out Sally’s Baking Addiction for more zucchini recipes and Baking Sense for additional tips and variations. Enjoy the cozy flavors of home baked goodness!