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Zucchini Biscuits with Parmesan Herb

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Delightful Zucchini Biscuits blended with parmesan and herbs, perfect for any meal.

Ingredients

Scale
  • 1 and 1/4 cups shredded zucchini
  • 1 teaspoon salt, divided
  • 2 and 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 cup freshly grated parmesan cheese
  • 1/2 cup unsalted butter, cold & cubed
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh parsley
  • 1 cup buttermilk, cold, optional
  • Flaky sea salt for topping

Instructions

  1. Preheat the oven to 425°F (220°C) and line baking sheets with parchment paper.
  2. Prepare the zucchini: Combine the shredded zucchini with 1/2 teaspoon of salt and let sit for 10 minutes, then drain.
  3. Mix the dry ingredients: In a bowl, whisk together flour, remaining salt, baking powder, baking soda, garlic powder, and black pepper.
  4. Incorporate the butter by cutting it in with a pastry cutter until the mixture resembles coarse crumbs.
  5. Add the zucchini and herbs, folding them in until just combined.
  6. Combine with buttermilk if using, stirring until a soft dough forms.
  7. Shape the biscuits into balls and place them on the baking sheets.
  8. Top with flaky sea salt.
  9. Bake for 12-15 minutes or until golden brown.
  10. Cool before serving to enjoy their warm, cheesy goodness.

Notes

Ensure the butter stays cold for the best texture. Leftover biscuits can be stored at room temperature for up to 2 days.

Nutrition

Find it online: https://easydishestomake.com/zucchini-biscuits-parmesan-herb/