Zucchini Biscuits are fluffy, tender, and packed with the goodness of shredded zucchini. These savory biscuits are a great way to use up extra zucchini, and they pair perfectly with soups, salads, or as a snack on their own. Lightly spiced and optionally loaded with cheese, they’re easy to make and sure to become a family favorite.
Why You’ll Love This Recipe
- Soft, buttery, and packed with fresh zucchini.
- A perfect side dish or snack with minimal prep.
- Easy to customize with cheese, herbs, or spices.
- Great for breakfast, lunch, or dinner.
- A delicious and unique way to enjoy zucchini!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Garlic powder (optional)
- Unsalted butter (cold, cubed)
- Shredded zucchini (excess moisture removed)
- Cheddar cheese (optional, shredded)
- Fresh parsley or chives (optional, chopped)
- Buttermilk (or milk with a splash of vinegar)
Directions
- Preheat the Oven:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat. - Prepare Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder (if using). - Cut in Butter:
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. - Add Zucchini and Mix-Ins:
Stir in the shredded zucchini, cheese, and herbs (if using) until evenly distributed. - Incorporate Buttermilk:
Gradually add the buttermilk, stirring until the dough comes together. Be careful not to overmix; the dough should be slightly sticky. - Shape the Biscuits:
Turn the dough out onto a floured surface and gently pat it into a 1-inch-thick rectangle. Use a biscuit cutter or a glass to cut out rounds, re-rolling scraps as needed. - Bake:
Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart. Bake for 12-15 minutes, or until the tops are golden brown. - Cool and Serve:
Allow the biscuits to cool slightly on the baking sheet before serving warm.
Servings and Timing
- Servings: 8-10 biscuits
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 30 minutes
Variations
- Cheesy Zucchini Biscuits: Add extra cheese, like Parmesan or Gruyère, for a cheesy twist.
- Spicy Kick: Mix in chopped jalapeños or a pinch of red pepper flakes.
- Herbed Biscuits: Use rosemary, thyme, or dill for a fragrant flavor.
- Whole Wheat: Replace half of the all-purpose flour with whole wheat flour for a nuttier taste.
- Gluten-Free: Use a gluten-free flour blend to make the biscuits gluten-free.
Storage and Reheating
- Storage: Store biscuits in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
- Freezing: Freeze baked biscuits for up to 3 months. Reheat in the oven at 350°F (175°C) until warm.
- Reheating: Reheat in the oven or toaster oven to restore crispiness.
FAQs
1. Do I need to peel the zucchini?
No, the zucchini skin is tender and adds color and nutrients to the biscuits.
2. How do I remove excess moisture from the zucchini?
Place the shredded zucchini in a clean kitchen towel and squeeze out as much liquid as possible.
3. Can I use frozen zucchini?
Yes, but thaw it completely and remove excess moisture before using.
4. Can I make these biscuits vegan?
Yes, use a plant-based butter and non-dairy milk (with a splash of vinegar for buttermilk) to make them vegan.
5. Can I make drop biscuits instead of shaped biscuits?
Yes, skip shaping and drop spoonfuls of dough directly onto the baking sheet.
6. How do I prevent the biscuits from spreading too much?
Ensure the butter stays cold and do not overmix the dough.
7. Can I add other vegetables?
Yes, finely grated carrots or chopped spinach can be added alongside the zucchini.
8. What’s the best way to serve these biscuits?
Serve them warm with butter, as a side to soups or stews, or use them as a base for breakfast sandwiches.
9. Can I make the dough ahead of time?
Yes, prepare the dough and refrigerate it for up to 24 hours before baking.
10. What type of cheese works best?
Cheddar is classic, but you can use any melty cheese like Monterey Jack, Havarti, or a cheese blend.
Conclusion
Zucchini Biscuits are a savory, buttery, and fluffy way to enjoy zucchini in a unique dish. Easy to make and endlessly versatile, these biscuits are perfect for any meal or occasion. Whether served as a snack, side dish, or breakfast item, they’re a comforting and flavorful addition to your table. Give them a try and elevate your biscuit game!
Print
Zucchini Biscuits
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8–10 biscuits 1x
- Category: Side Dishes, Breakfast
- Method: Baking
- Cuisine: American
Description
These Zucchini Biscuits are soft, fluffy, and packed with the goodness of shredded zucchini. Perfect as a side dish for soups and stews or as a savory breakfast option, they’re a great way to use up extra zucchini while adding a touch of green to your plate!
Ingredients
- For the Biscuits:
- 2 cups (250 g) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon black pepper
- 1/2 cup (115 g) unsalted butter, cold and cubed
- 1 cup shredded zucchini (squeezed to remove excess moisture)
- 1/2 cup (120 ml) buttermilk (or regular milk with 1/2 teaspoon vinegar)
- 1/2 cup shredded sharp cheddar cheese (optional, for a cheesy twist)
- For Brushing (Optional):
- 2 tablespoons melted butter
- 1 teaspoon chopped fresh herbs (such as parsley or thyme)
Instructions
- Preheat the Oven:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Prepare the Dry Ingredients:
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and black pepper.
- Cut in the Butter:
- Using a pastry cutter or your fingers, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
- Add the Zucchini and Cheese (Optional):
- Stir in the shredded zucchini and cheddar cheese, if using, until evenly distributed.
- Mix in the Buttermilk:
- Gradually add the buttermilk, stirring gently until the dough just comes together. Be careful not to overmix.
- Shape the Biscuits:
- Turn the dough out onto a lightly floured surface and pat it into a 1-inch-thick circle. Use a biscuit cutter or the rim of a glass to cut out biscuits. Gather scraps and repeat until all the dough is used.
- Bake:
- Place the biscuits on the prepared baking sheet, about 1 inch apart. Bake for 12-15 minutes, or until the tops are golden brown.
- Brush with Herb Butter (Optional):
- If desired, mix the melted butter with fresh herbs and brush over the hot biscuits right after they come out of the oven.
- Serve:
- Serve warm with butter, honey, or alongside your favorite main dish.
Notes
- Ensure you squeeze out as much moisture as possible from the shredded zucchini to prevent soggy biscuits.
- For a gluten-free option, use a 1:1 gluten-free flour blend.
- These biscuits can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 3 months.