Zucchini Biscuits Recipe

4.56 from 9 reviews

Make Zucchini Biscuits to use excess zucchini, and there's always excess zucchini. Basil and parmesan add a wonderful depth of flavor.

Prep Time20

Bake Time12

Total Time32

Servings:12 biscuits

Ingredients

6 oz zucchini (1 ½ cups grated)
10 oz all-purpose flour (2 cups, see note)
1 tablespoon baking powder
1 tablespoon granulated sugar
½ teaspoon table salt
½ teaspoon black pepper
¼ cup grated Parmesan cheese
¼ cup fresh basil (minced)
2 oz unsalted butter
8 oz buttermilk (1 cup)
buttermilk and parmesan for topping

Instructions

Preheat the oven to 400 °F. Line a half sheet pan with parchment paper.
Toss the grated 6 oz zucchini with a pinch of salt. Spread the zucchini in an even layer on a paper towel and lay another paper towel on top of the zucchini and press down to absorb the liquid. Allow the zucchini to set while you mix the dough.
Combine 10 oz all-purpose flour, 1 tablespoon baking powder, 1 tablespoon granulated sugar, ½ teaspoon table salt, ½ teaspoon black pepper, ¼ cup grated Parmesan cheese and ¼ cup fresh basil in a large bowl.
Work 2 oz unsalted butter in with your fingers until there are no pieces larger than a pea. Add 8 oz buttermilk and the zucchini to the flour mixture and toss until combined. If the dough seems very dry, add 1 or 2 extra tablespoons of buttermilk just until all the flour is absorbed.
Turn the dough out onto a heavily floured work surface. Sprinkle the surface of the dough with flour and use your hands to flatten the dough into a 1/2" thick slab.
Dip a 3" biscuit cutter into the flour and cut rounds of dough. Gather the scraps and continue cutting to use up all the dough.
Place the biscuits on the prepared baking sheet. Brush each biscuit with buttermilk and sprinkle with more shredded Parmesan.
Bake 12-15 minutes until golden brown.

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

Nutrition