Zucchini Biscuits (Parmesan Herb)

Zucchini Biscuits (Parmesan Herb)

Discover the delightful blend of cheesy and herbaceous flavors with these Zucchini Biscuits. Made with freshly shredded zucchini, Parmesan cheese, and aromatic herbs, each biscuit is a warm, golden bite of comfort. They boast a slightly crispy exterior while remaining soft and flaky on the inside, delivering a satisfying texture that pairs beautifully with soups, salads, or can be enjoyed on their own as a tasty snack. The aroma that fills your kitchen as these biscuits bake is simply irresistible, making them an ideal choice for brunch gatherings or as a quick side dish for dinner. These scrumptious biscuits are not only delicious but also a brilliant way to sneak in some veggies!

Ingredients

• 1 and 1/4 cups shredded zucchini: Fresh zucchini adds moisture and a subtle flavor to the biscuits.
• 1 teaspoon salt, divided: Essential for enhancing the overall flavors of the biscuits.
• 2 and 1/2 cups all-purpose flour: Forms the base of the biscuit and provides structure.
• 2 teaspoons baking powder: This leavening agent helps the biscuits rise and become fluffy.
• 1/2 teaspoon baking soda: Works with the baking powder for lightness in the texture.
• 3/4 teaspoon garlic powder: Adds a savory note that elevates the flavor profile.
• 1/4 teaspoon freshly ground black pepper: Provides a hint of spice to balance the richness.
• 3/4 cup freshly grated Parmesan cheese: Introduces a rich, nutty flavor that pairs perfectly with the herbs.
• 1/2 cup unsalted butter, cold & cubed: Cold butter creates flaky layers in the biscuits.
• 2 Tablespoons chopped fresh basil: Fresh basil imparts a fragrant, aromatic touch.
• 1 Tablespoon chopped fresh parsley: Adds a fresh, grassy flavor that complements the basil.
• 1 cup buttermilk, cold (optional): Helps to bind the dough and adds moisture; helps achieve a tender biscuit.
• Flaky sea salt for topping: Provides a finishing touch with bursts of salty flavor.

Step-by-Step Instructions

1. Preheat your oven to 425°F (220°C) and prepare baking sheets by lining them with parchment paper.
2. In a bowl, combine the shredded zucchini with 1/2 teaspoon of salt. Allow it to sit for about 10 minutes, then drain the excess moisture with paper towels.
3. In a large mixing bowl, whisk together the flour, the remaining 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 just combined. Avoid overmixing.
6. If using buttermilk, gradually add it to the mixture, stirring until the dough holds together.
7. Shape the dough into balls and place them on the prepared baking sheets, leaving some space between each biscuit.
8. Lightly sprinkle the tops with flaky sea salt for added flavor.
9. Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown.
10. Allow them to cool slightly on the baking sheet before transferring them to a wire rack. Serve warm or at room temperature.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 12 biscuits
• Calories: Approximately 180 calories per biscuit

Tips, Storage & Variations

• Storage: Store leftover biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
• Freezing: These biscuits can be frozen for up to 2 months. To freeze, wrap them individually in plastic wrap and place them in a freezer bag. Thaw at room temperature before reheating.
• Flavor Variations: Try adding other fresh herbs like thyme or oregano, or incorporate finely chopped sun-dried tomatoes for extra flavor.

FAQ

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Q: Can I use frozen zucchini for this recipe?
A: Fresh zucchini is preferred, but if using frozen, make sure to thaw and drain it thoroughly before adding it to the dough.

Q: Do I have to use buttermilk?
A: While buttermilk adds richness and tenderness, you can substitute it with regular milk or omit it entirely if you prefer a denser biscuit.

Q: Can I make these biscuits ahead of time?
A: Yes, you can prepare the dough ahead and refrigerate it for up to 24 hours before baking.

Q: How can I tell when the biscuits are done?
A: The biscuits should be golden brown on top and sound hollow when tapped on the bottom.

Q: What pairs well with zucchini biscuits?
A: These biscuits complement soups, salads, or can be enjoyed with butter and jam.

Q: Are these biscuits gluten-free?
A: This recipe uses all-purpose flour and is not gluten-free. You can experiment with a gluten-free flour blend if needed.

People Also Ask

Q: How should I serve zucchini biscuits?
A: Zucchini biscuits are delightful served warm, with a pat of butter or as a side to soups and salads.

Q: Can I add cheese to the biscuits?
A: Yes, feel free to experiment by adding different cheeses like cheddar or feta for varied flavors.

Q: What makes biscuits flaky?
A: The key to flaky biscuits is using cold butter and minimal mixing to keep the ingredients as cold as possible while incorporating air.

Q: What is the best way to cut in butter for biscuits?
A: Use a pastry cutter or two forks to cut the butter into the flour until the mixture resembles coarse crumbs.

Q: Can I make these biscuits vegan?
A: To make vegan biscuits, substitute the butter with a plant-based option and use plant-based milk.

Q: How do I keep biscuits from getting tough?
A: Avoid overworking the dough; mix just until combined for tender biscuits.

Conclusion

These Zucchini Biscuits (Parmesan Herb) are a perfect way to enjoy a savory treat that is both tasty and comforting. Their delightful flavor and cozy textures make them a must-try. We hope you enjoy making them as much as we do. Share your baking experience and feel free to explore more about biscuit variations like Sally’s Baking Addiction and check out additional zucchini ideas at Baking Sense. Happy baking!