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These cozy Zucchini Biscuits are a game changer in my kitchen. Theyre the easiest biscuits youll ever make no rolling pin or fancy cutter needed just drop spoonfuls onto your pan and youre halfway there. Each bite is packed with fresh zucchini parmesan and herbs making them perfect alongside your morning eggs or dunked in a warm bowl of soup. I love how they come together in about 40 minutes and fill the house with the most amazing garlicky herb aroma.
Why These Work So Well
Theres something magical about how these biscuits come out both tender and flaky with little pockets of melted cheese and fresh herbs in every bite. The zucchini keeps them incredibly moist while adding a subtle veggie boost. I make them whenever I have extra garden zucchini but honestly theyre worth buying zucchini for. The best part? You can switch up the herbs and cheese based on what you have or what youre craving.
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Everything You Need
- The Dry Team:
- 2 cups all-purpose flour spooned and leveled
- 1½ teaspoons baking powder for that perfect rise
- ½ teaspoon baking soda
- 1 teaspoon kosher salt table salt works too
- ½ teaspoon fresh cracked black pepper
- 1 teaspoon garlic powder or 2 if youre a garlic lover
- The Fresh Stuff:
- 1 medium zucchini youll need 1 packed cup after grating
- 2 tablespoons fresh basil chopped
- 2 tablespoons fresh parsley chopped
- Optional fresh herbs: dill chives or thyme
- The Dairy Magic:
- ½ cup really cold butter cut into tiny cubes
- 1 cup cold buttermilk plus extra for brushing tops
- ½ cup freshly grated parmesan not the powdered kind
- Other cheese options: sharp cheddar gruyere or asiago
- Tasty Add-ins (Pick Your Favorites):
- 4 strips crispy bacon crumbled
- ¼ teaspoon red pepper flakes for heat
- Zest of 1 lemon
- 1 small jalapeño finely diced
- ¼ cup sun-dried tomatoes chopped
- For The Tops:
- Extra buttermilk for brushing
- Flaky sea salt
- Fresh cracked pepper
- Extra cheese for sprinkling
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Lets Get Baking
- Get That Zucchini Ready:
- Start by grating your zucchini using the large holes of your box grater. Sprinkle about half a teaspoon of salt over it and let it sit in a colander for 10 minutes. This is super important grab a clean kitchen towel and squeeze out as much water as you can. Youll be amazed at how much comes out keep squeezing until hardly any water drips.
- Mix Your Dry Ingredients:
- While your zucchini is resting grab a big bowl and mix up your flour baking powder baking soda garlic powder salt and pepper. Give it a good whisk to get rid of any lumps. Now for the fun part take your cold butter cubes and use your fingertips to squish them into the flour mixture. You want pieces about the size of peas some bigger some smaller these make your biscuits flaky.
- Add All The Good Stuff:
- Toss in your squeezed-dry zucchini those fresh herbs and most of the parmesan save some for topping. Pour in your cold buttermilk and stir everything together with a fork. Stop as soon as it comes together dont overwork it or youll end up with tough biscuits. The dough should look a bit shaggy thats exactly what you want.
- Shape And Bake:
- Heat up your oven to 400°F and line a baking sheet with parchment. Use a big spoon or ice cream scoop to drop mounds of dough about 1/4 cup each onto your pan. Leave some space between them they like to spread a bit. Brush the tops with a little buttermilk sprinkle with extra cheese salt and pepper if you like.
- The Final Stretch:
- Pop them in the oven for about 18-22 minutes. Youre looking for golden brown tops and if you peek underneath the bottoms should be browned too. Let them cool on the pan for about 5 minutes trust me theyre too fragile to move right away and they're absolutely burning hot inside.
Make Them Perfect Every Time
The real secret to amazing biscuits is in the little details. Make sure your butter and buttermilk are really cold straight from the fridge cold. When youre squeezing the zucchini really give it your all that extra moisture will make your biscuits heavy instead of fluffy. If your kitchen is warm pop your bowl of flour mixture in the fridge for 10 minutes before adding the butter. And dont forget to taste your herbs before adding them some basil is stronger than others so adjust accordingly.
Mix It Up
These biscuits are so flexible you can switch things up based on what you have. Sometimes I throw in crispy bacon bits or a handful of sun-dried tomatoes. Different cheeses work great too sharp cheddar gives a totally different but equally delicious vibe. They freeze beautifully just let them cool completely wrap them well and freeze for up to 3 months. When youre ready for one pop it in a 350°F oven straight from frozen until its warm and crispy again about 10 minutes. Serve them warm with a pat of butter some people spread cream cheese on them which is amazing or dunk them in your favorite soup.
Frequently Asked Questions
- → Why do I need to drain the zucchini?
Removing excess moisture is crucial for proper texture. Too much liquid will make the biscuits soggy instead of flaky.
- → Can I use different cheeses?
Yes, try cheddar, pecorino romano, or smoked gouda. Avoid very soft cheeses like goat cheese, though feta works well.
- → Why must ingredients be cold?
Cold butter and buttermilk create steam pockets while baking, resulting in flaky layers. Room temperature ingredients will make dense biscuits.
- → Can I make these ahead?
Yes, freeze baked biscuits for up to 3 months or refrigerate prepared dough for 2 days. Thaw frozen biscuits before reheating.
- → Can I use yellow squash instead?
Yes, yellow squash works exactly the same way. Just make sure to drain it well like you would zucchini.