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
Units
Scale
- 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.