Print

Zucchini Biscuits

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cubed
  • 3/4 cup buttermilk
  • 1 cup grated zucchini (squeezed dry)
  • Optional: 1/2–1 cup shredded cheddar cheese
  • Optional: 1–2 tablespoons chopped fresh herbs (chives, parsley, etc.)
  • Optional: 1/2 teaspoon garlic powder

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Grate the zucchini and squeeze out as much moisture as possible using a clean towel or paper towels. Set aside.
  3. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  4. 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.
  5. Stir in the grated zucchini, and optional cheese or herbs, if using.
  6. Add the buttermilk and gently mix just until the dough comes together. Do not overmix.
  7. 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.
  8. Place biscuits on the prepared baking sheet. Bake for 12–15 minutes, or until golden brown on top.
  9. 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.

Nutrition

Find it online: https://cookibly.com/zucchini-biscuits/