Zucchini Biscuits Parmesan Herb: Savory Homemade Delight
Print
Zucchini Biscuits Parmesan Herb: Savory Homemade Delight
Zucchini Biscuits Parmesan Herb are a savory and fluffy twist on classic biscuits, featuring grated zucchini, parmesan cheese, and fresh herbs for a flavorful, homemade side dish.
- Total Time: 30
- Yield: 8
Ingredients
✓ 1 cup grated zucchini (squeezed dry)
✓ ½ cup cold unsalted butter
✓ ½ cup grated parmesan cheese
✓ 1 tsp baking powder
✓ ½ tsp baking soda
✓ ½ tsp salt
✓ ¼ cup chopped fresh herbs (chives, thyme)
✓ ¼ cup buttermilk
Instructions
✓ Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
✓ In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
✓ Add the cold butter and, using a pastry cutter or two forks, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter.
✓ Stir in the grated parmesan cheese and chopped fresh herbs.
✓ In a small bowl, whisk together the buttermilk and grated zucchini. Pour this mixture into the dry ingredients and stir just until a soft dough forms. Do not overmix.
✓ Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle. Use a 2-inch round biscuit cutter or a glass to cut out biscuits, re-rolling the scraps once to make more.
✓ Place the biscuits on the prepared baking sheet, leaving about 1 inch of space between each.
✓ Bake for 12–15 minutes, or until the tops are golden brown and the biscuits are risen and cooked through.
✓ Remove from the oven and allow to cool slightly before serving.
Notes
To ensure the zucchini is properly drained, place it in a clean kitchen towel or paper towels and press gently to remove excess moisture. These biscuits can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to 3 months.
Nutrition
- Calories: 180
- Sugar: 3
- Sodium: 180
- Fat: 9
- Carbohydrates: 20
- Fiber: 2
- Protein: 7
There’s something deeply satisfying about homemade biscuits—especially when they’re infused with the fresh, earthy flavors of zucchini and the sharp, nutty taste of parmesan cheese. These Zucchini Biscuits Parmesan Herb are a perfect fusion of comfort and creativity. The zucchini, squeezed dry to remove excess moisture, blends seamlessly into the dough, creating a light and fluffy texture that’s surprisingly rich in flavor. With a generous handful of fresh herbs and a generous amount of parmesan, these biscuits are elevated from simple side to a dish that commands attention on the table.
The secret to these biscuits lies in the technique. The cold butter is cut into the flour, creating pockets of fat that will render during baking, giving the biscuits a tender, flaky texture. The buttermilk adds a gentle tang and moisture, while the baking powder and baking soda ensure a perfect rise. The herbs—chives and thyme—are chopped fresh and folded in to provide bursts of green flavor that complement the cheese and zucchini beautifully. These biscuits are versatile and can be served alongside soups, stews, or as a side to grilled meats and fish.
Whether you’re hosting a weekend brunch or looking to add a satisfying touch to your lunch, these Zucchini Biscuits Parmesan Herb are a delicious and satisfying option. They’re easy to make, require no special equipment, and the aroma that fills your kitchen while they bake is sure to have everyone at the table eager for a bite.
Ingredients
1 cup grated zucchini (squeezed dry)
1 cup all-purpose flour
½ cup cold unsalted butter
½ cup grated parmesan cheese
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¼ cup chopped fresh herbs (chives, thyme)
¼ cup buttermilk
Instructions
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the cold butter and, using a pastry cutter or two forks, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter.
Stir in the grated parmesan cheese and chopped fresh herbs.
In a small bowl, whisk together the buttermilk and grated zucchini. Pour this mixture into the dry ingredients and stir just until a soft dough forms. Do not overmix.
Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle. Use a 2-inch round biscuit cutter or a glass to cut out biscuits, re-rolling the scraps once to make more.
Place the biscuits on the prepared baking sheet, leaving about 1 inch of space between each.
Bake for 12–15 minutes, or until the tops are golden brown and the biscuits are risen and cooked through.
Remove from the oven and allow to cool slightly before serving. These biscuits are best enjoyed warm, fresh from the oven.
Notes
To ensure the zucchini is properly drained, place it in a clean kitchen towel or paper towels and press gently to remove excess moisture. This step is crucial for achieving the right texture in the biscuits. For a richer flavor, you can add a pinch of garlic powder or onion powder to the dry ingredients. These biscuits can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to 3 months. Reheat in a 350°F (175°C) oven for a few minutes for a fresh taste.
