Zucchini Biscuits are the ultimate comfort food with a healthy boost. They’re tender on the inside, golden on the outside, and packed with subtle flavor. The zucchini adds moisture and a hint of sweetness, making them more interesting and nutritious than standard biscuits. Plus, they’re quick to whip up and freeze well for future meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Preheat the oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Prepare the zucchini: Grate the zucchini and use a clean towel or paper towels to squeeze out as much moisture as possible. Set aside.
Mix dry ingredients: In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
Cut in the butter: Add cold, cubed butter to the flour mixture and use a pastry cutter or your fingertips to work it in until the mixture resembles coarse crumbs.
Add zucchini and mix-ins: Stir in the grated zucchini and any optional add-ins like cheese or herbs.
Add the buttermilk: Pour in the buttermilk and stir gently just until the dough comes together. Do not overmix.
Shape the biscuits: Turn the dough out onto a floured surface and pat it into a ¾-inch thick rectangle. Cut into rounds or squares using a biscuit cutter or knife.
Bake: Place the biscuits on the prepared baking sheet and bake for 12–15 minutes, or until golden brown on top.
Cool and serve: Let them cool slightly before serving warm with butter, honey, or your favorite savory spread.
Servings and timing
Servings: Makes about 10–12 biscuits Prep time: 15 minutes Bake time: 15 minutes Total time: 30 minutes
Variations
Cheddar Zucchini Biscuits: Add ½ to 1 cup of shredded sharp cheddar for extra flavor.
Herbed Biscuits: Mix in fresh herbs like thyme, dill, or chives for a more savory profile.
Spiced Up: Add a pinch of garlic powder, onion powder, or paprika for added depth.
Sweet Version: Reduce salt slightly and add a tablespoon of sugar for a mildly sweet biscuit perfect with jam.
Gluten-Free: Use a 1:1 gluten-free flour blend suitable for baking.
Storage/Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm in a 350°F (175°C) oven for 5–7 minutes or microwave for about 15–20 seconds. Freeze baked biscuits by wrapping them individually and storing in a freezer-safe bag for up to 2 months. Thaw and reheat as needed.
FAQs
Do I need to peel the zucchini?
No, the peel is tender and adds color. Just wash and grate it—no peeling necessary.
How do I prevent the dough from being too wet?
Be sure to squeeze as much moisture as possible from the zucchini before adding it to the dough.
Can I make these without buttermilk?
Yes, you can substitute with a mix of milk and lemon juice or vinegar (1 tablespoon acid per cup of milk).
Can I freeze zucchini biscuits?
Yes, they freeze well. Wrap tightly and store in a freezer-safe container. Reheat in the oven for best texture.
Why are my biscuits tough?
Overmixing the dough can make biscuits tough. Mix just until the dough comes together and handle it gently.
Can I use whole wheat flour?
You can substitute up to half of the flour with whole wheat flour. The biscuits will be slightly denser but still delicious.
What type of cheese works best?
Sharp cheddar, pepper jack, or parmesan all work well. Use your favorite based on your flavor preference.
Can I make the dough ahead of time?
It’s best to bake the dough right away, but you can refrigerate shaped biscuits for up to 1 hour before baking.
How do I get tall, fluffy biscuits?
Make sure your baking powder is fresh, and don’t twist the biscuit cutter when cutting—press straight down.
Can I make drop biscuits instead?
Yes, just increase the buttermilk slightly and drop spoonfuls of dough onto the baking sheet instead of shaping and cutting.
Conclusion
Zucchini Biscuits are a savory and satisfying way to enjoy seasonal zucchini in a creative new form. With their tender crumb, golden tops, and mild flavor, they pair perfectly with any meal or stand on their own as a snack. Whether you’re trying to use up extra zucchini or just want a cozy baked good, these biscuits are sure to impress
Zucchini Biscuits are soft, savory buttermilk biscuits enhanced with grated zucchini for extra moisture and nutrition. Perfect as a side for soups, salads, or breakfast, they’re quick, wholesome, and full of flavor.
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Grate the zucchini and squeeze out as much moisture as possible using a clean towel or paper towels. Set aside.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
Add the cold cubed butter and cut it into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Stir in the grated zucchini, and optional cheese or herbs, if using.
Add the buttermilk and gently mix just until the dough comes together. Do not overmix.
Turn the dough out onto a floured surface and pat into a 3/4-inch thick rectangle. Cut into rounds or squares using a biscuit cutter or knife.
Place biscuits on the prepared baking sheet. Bake for 12–15 minutes, or until golden brown on top.
Let cool slightly before serving warm with butter, honey, or your favorite spread.
Notes
Don’t peel the zucchini; the skin adds color and nutrients.Make sure to squeeze out as much moisture from the zucchini as possible to avoid soggy dough.Overmixing will result in tough biscuits—mix just until combined.Biscuits can be frozen after baking and reheated in the oven for best results.
