Zucchini Biscuits (Parmesan Herb)

Zucchini Biscuits (Parmesan Herb)

Zucchini biscuits are a delightful twist on traditional biscuits that combine savory herbs and rich Parmesan cheese with the subtle sweetness of zucchini. Perfect for breakfast, brunch, or as an accompaniment to dinner, these biscuits offer a soft and flaky texture complemented by the aromatic herbs. The warm, buttery aroma wafting from the oven will have everyone eagerly waiting to indulge in these delicious treats. Whether you enjoy them fresh out of the oven or at room temperature, these Parmesan herb zucchini biscuits are sure to impress family and friends alike.

Ingredients

• 1 and 1/4 cups shredded zucchini: This adds moisture and a subtle sweetness to the biscuits.
• 1 teaspoon salt, divided: Enhances the flavors of other ingredients; use half to season the zucchini.
• 2 and 1/2 cups all-purpose flour: The base of the biscuits, providing structure and texture.
• 2 teaspoons baking powder: Helps the biscuits rise and become fluffy.
• 1/2 teaspoon baking soda: Works with the baking powder to create a light texture.
• 3/4 teaspoon garlic powder: Introduces a savory depth of flavor.
• 1/4 teaspoon freshly ground black pepper: Adds a hint of spice and complexity.
• 3/4 cup freshly grated Parmesan cheese: Provides a rich, savory flavor and a delightful cheesy essence.
• 1/2 cup unsalted butter, cold & cubed: Contributes to the buttery flavor and flaky texture.
• 2 Tablespoons chopped fresh basil: Offers a fresh and aromatic herbal note.
• 1 Tablespoon chopped fresh parsley: Complements the basil and adds color.
• 1 cup buttermilk, cold (optional): Adds richness and moisture when needed to bring the dough together.
• Flaky sea salt for topping: A finishing touch that enhances flavor and adds crunch.

Step-by-Step Instructions

1. Preheat your oven to 425°F (220°C) and line baking sheets with parchment paper to prevent sticking.
2. In a bowl, combine the shredded zucchini with 1/2 teaspoon of salt. Let it sit for 10 minutes to draw out excess moisture, then drain the liquid.
3. In a large bowl, whisk together the flour, remaining salt, baking powder, baking soda, garlic powder, and black pepper.
4. Cut the cold, cubed butter into the flour mixture using a pastry cutter or fork until it resembles coarse crumbs.
5. Gently fold in the drained zucchini along with the chopped basil and parsley until just combined.
6. If you are using buttermilk, gradually add it to the dough, mixing until it comes together. Adjust the amount of buttermilk as needed for the right consistency.
7. Shape the dough into balls and arrange them on the prepared baking sheets, leaving space between each ball for expansion.
8. Sprinkle the tops with flaky sea salt for an added burst of flavor and texture.
9. Bake for 12-15 minutes or until the biscuits are golden brown.
10. Allow the biscuits to cool slightly before serving warm or at room temperature.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: About 12 biscuits
• Calories: Approximately 150 calories per biscuit

Tips, Storage & Variations

• Storage: Store leftover biscuits in an airtight container at room temperature for up to 2 days. To maintain freshness, you can refrigerate them for up to a week.
• Freezing: Freeze uncooked biscuits by placing the shaped dough balls on a baking sheet and freezing until solid. Transfer to a freezer bag and store for up to 3 months. Bake from frozen, adding a couple of minutes to the bake time.
• Flavor Variations: For a bit of a kick, consider adding crushed red pepper flakes. You can mix in other herbs like oregano or thyme, depending on your taste preferences.

FAQ Section

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Q1: Can I use frozen zucchini instead of fresh?
Yes, you can use frozen zucchini; just make sure to thaw it first and drain the excess moisture.

Q2: What can I serve with zucchini biscuits?
They make a great side for soups and salads, or you can enjoy them with scrambled eggs for breakfast.

Q3: Can I prepare the dough in advance?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking.

Q4: What if I do not have buttermilk?
You can substitute buttermilk with regular milk mixed with a tablespoon of vinegar or lemon juice. Let it sit for a few minutes to curdle.

Q5: Can I add other cheese to the recipe?
Absolutely! Cheddar or feta cheese can also work well with this recipe for a different flavor profile.

Q6: How can I adjust the recipe for gluten-free?
You can substitute all-purpose flour with a 1:1 gluten-free flour blend, though the texture may vary slightly.

People Also Ask

How do you make biscuits extra flaky?
Using cold butter and not overworking the dough helps create flakiness in biscuits.

What are the best herbs for savory biscuits?
Basil, parsley, thyme, and rosemary are excellent choices for flavorful biscuits.

Can I substitute zucchini with another vegetable?
Yes, shredded carrots or squash can be used as alternatives.

How long do homemade biscuits last?
They can be kept at room temperature for up to 2 days or refrigerated for up to a week.

Is it okay to freeze biscuits after baking?
Yes, baked biscuits freeze well and can be reheated in the oven for best results.

What’s the best way to reheat leftover biscuits?
Reheat them in a preheated oven at 350°F (175°C) for about 5-10 minutes until warmed through.

Conclusion

These Zucchini Biscuits with Parmesan and herbs are a delightful addition to any meal, bringing a unique flavor and texture to your table. I encourage you to try making them at home and share your experience with friends and family. For more delightful baking ideas, you might enjoy exploring Sally’s Baking Addiction or discover different recipes at Baking Sense. Enjoy your baking adventure!