Zucchini Biscuits: Irresistibly Cheesy and Easy to Make!

Introduction to Zucchini Biscuits

Imagine stumbling upon a delightful recipe that transforms a humble vegetable into a comforting baked treat. That’s precisely what Zucchini Biscuits bring to the table! This innovative recipe not only makes use of the garden-fresh zucchini that often overflows in the summer months but also creates a soft, fluffy biscuit that pairs beautifully with both sweet and savory dishes. When life gives you zucchinis, why not turn them into something extraordinary?

But what truly makes Zucchini Biscuits a delightful treat? For starters, they carry a unique flavor profile, thanks to the subtle sweetness of the zucchini. This vegetable, when grated and folded into the dough, adds moisture that ensures your biscuits stay soft and tender, even days after baking. With each bite, you’ll experience a tender texture that melts in your mouth and a hint of earthy goodness. Plus, the addition of herbs or cheeses can elevate their charm, making these biscuits perfect for breakfast or as a side for hearty dinners.

Let’s not forget about the health benefits. Zucchini is a great source of vitamins A and C, potassium, and antioxidants. Incorporating it into your biscuits means you’re sneaking in some nutrition without compromising flavor. Who would’ve thought that a biscuit could be both comforting and good for you?

What’s more, these biscuits are a delightful way to engage in culinary creativity. Experimenting with different add-ins like shredded cheese or fresh herbs enables you to customize flavors to your liking. Whether you enjoy them with a smear of jam at breakfast, paired with soup at lunch, or as a snack on their own, Zucchini Biscuits are sure to bring a smile to your face and warmth to your kitchen.

So, are you ready to embrace the zucchini magic? Let’s dive into the ingredients that make these biscuits possible!

Key Ingredients for Zucchini Biscuits

Zucchini Biscuits are a delightful way to elevate a traditional dish with a burst of garden-fresh flavor. When I first stumbled upon this recipe, I was amazed at how a simple vegetable could transform a beloved favorite into something truly special.

• Zucchini: The star of the show is, of course, the zucchini. Freshly grated zucchini adds moisture and a subtle sweetness that perfectly balances the biscuit’s richness. For optimal flavor and texture, opt for medium-sized zucchinis—avoid the larger ones as they can be watery.

• Butter: I choose unsalted butter for the best taste. It’s essential not just for flavor but also ensures the biscuits have that flaky texture we all crave. The butter is cut into dry ingredients, creating those tantalizing layers.

• Flour: All-purpose flour is my go-to, providing the right structure. If you’re looking for a gluten-free option, a 1:1 gluten-free flour blend can work seamlessly without compromising taste.

• Baking Powder: This ingredient is crucial for a light, airy biscuit. It helps the biscuits rise beautifully in the oven.

• Milk: Adding a splash of milk enhances the dough, making it smooth and workable. I usually reach for whole milk, but any milk variety you have on hand should work just fine.

These ingredients come together to create Zucchini Biscuits that are not only delicious but also encourage creativity in the kitchen. Enjoy every bite!

Why You’ll Love These Zucchini Biscuits

Zucchini biscuits offer a delightful twist on traditional baking, turning an often-overlooked vegetable into a star ingredient. Imagine waking up to the warm aroma of freshly baked biscuits wafting through your kitchen—a satisfying start to your day.

Here’s what makes these zucchini biscuits so irresistible:

• Deliciously Moist Texture: The grated zucchini adds moisture without overwhelming the biscuit, ensuring each bite is fluffy and tender.

• Health Boost: Packed with nutrients, zucchini is low in calories but high in fiber, making these biscuits a guilt-free indulgence. One medium zucchini contains about 33 calories and 2 grams of fiber, which is great for digestion.

• Versatile Flavor: The subtle earthiness of zucchini pairs beautifully with herbs and cheese. You can tailor the flavor to your liking by tossing in your favorite herbs or spices.

• Easy to Make: These biscuits come together quickly with simple pantry staples. Perfect for a quick breakfast or a savory side to your main meal!

• Family-Friendly: Kids often love these biscuits, and you can involve them in the fun of mixing and shaping. They’re a sneaky way to incorporate veggies into meals without fuss.

Try these zucchini biscuits, and you might just find them becoming a regular addition to your dinner table!

Tips for Making Perfect Zucchini Biscuits

Creating the perfect Zucchini Biscuits is an enjoyable culinary adventure, transforming garden-fresh zucchini into a delightful treat. Whether you’re serving them warm with a touch of butter or using them as the base for a savory breakfast sandwich, these tips will elevate your biscuit game.

Choose the Right Zucchini

Opt for medium-sized zucchini, as larger ones tend to be waterlogged and less flavorful. If you grow your own, pick them just before using to maximize freshness. If you have to use store-bought, look for firm, shiny skins with no blemishes.

Grate and Drain

When preparing your zucchini, grate it finely and then squeeze out excess moisture using a clean kitchen towel. This step is crucial for achieving light and fluffy biscuits. If the zucchini is too wet, your biscuits may become dense and soggy.

Flour Matters

While all-purpose flour is a standard choice, considering a mix of whole wheat flour can add a nutty flavor and extra nutrition. Be mindful of your measurements; too much flour can lead to tough biscuits.

Mind the Mixing

Mix your ingredients just until combined. Overmixing can develop gluten, resulting in a denser texture. Aim for a no-fuss, gentle approach to incorporate your ingredients while retaining a bit of fluffiness.

Baking Temperature

Preheat your oven properly. A hot oven helps your biscuits rise quickly, creating that lovely flaky texture. Use an oven thermometer if you’re unsure, as an ideal baking temperature is essential for achieving the perfect golden biscuit crust.

With these tips in mind, you’re well on your way to mastering delicious Zucchini Biscuits that will impress friends and family alike. Enjoy the process, and remember, the best biscuits come with a sprinkle of love!

Time Details for Zucchini Biscuits

Creating Zucchini Biscuits is not just about the delicious outcome; it’s also about the time investment that makes everything possible. By planning ahead, you can savor the delightful texture and flavor of these biscuits with ease.

Preparation Time
Getting your ingredients ready for these Zucchini Biscuits takes about 15 minutes. This includes grating the fresh zucchini, measuring out your dry ingredients, and mixing everything together. It’s a straightforward process, perfect for a quick kitchen session.

Baking Time
The magic happens in the oven, where your biscuits will bake for about 20–25 minutes. Keep an eye on them to ensure they reach a lovely golden-brown color, which means they’re perfectly baked.

Total Time
When you add the preparation and baking times together, the total time comes to approximately 35–40 minutes. In less than an hour, you’ll have a batch of warm, flavorful Zucchini Biscuits ready to impress your friends or family!

Nutritional Information for Zucchini Biscuits

Creating Zucchini Biscuits not only brings a burst of flavor to your table but also comes with a host of health benefits. Knowing the nutritional profile can help you enjoy them guilt-free!

Calories

Each serving of these delightful Zucchini Biscuits offers about 150 calories. This makes them a perfect option for a light snack or a wholesome addition to any meal without overloading your calorie count.

Protein

With around 4 grams of protein per biscuit, these treats are a great way to add a decent amount of protein to your diet, especially when enjoyed alongside some protein-rich toppings like Greek yogurt.

Sodium

Each biscuit contains approximately 200 milligrams of sodium. This is well within a healthy range, making Zucchini Biscuits a perfect choice for anyone looking to control their sodium intake while still relishing a delicious snack.

FAQs about Zucchini Biscuits

Creating zucchini biscuits in your kitchen can spark joy, as these delectable treats blend comfort with a delightful veggie twist. Here are some frequently asked questions to ensure your biscuit-making journey is as smooth as possible.

Can I freeze zucchini biscuits?

Absolutely! Freezing zucchini biscuits is a fantastic way to extend their shelf life and enjoy them later. After baking, allow the biscuits to cool completely. Place them in an airtight container or wrap them in plastic wrap, then store them in the freezer. They can stay fresh for up to three months. When you’re ready to enjoy them again, simply thaw and reheat in the oven for the best texture.

What can I substitute for buttermilk?

If you’re out of buttermilk, don’t worry! You can easily create a substitute by mixing regular milk with an acid. For every cup of buttermilk needed, combine 1 tablespoon of lemon juice or white vinegar with enough milk to reach the 1-cup line. Let this mixture sit for about 5-10 minutes before using it in your zucchini biscuits recipe. This hack provides the same tangy flavor and moisture that buttermilk contributes.

How do I know when the biscuits are done baking?

Knowing when your zucchini biscuits are perfectly baked is key! Look for a golden-brown color and a firm, crusty surface. You can also do a toothpick test: insert a toothpick into the center of a biscuit; if it comes out clean or with just a few crumbs, your biscuits are good to go. Keep an eye on them around the 20-minute mark, as baking times can vary slightly based on your oven.

Conclusion on Zucchini Biscuits

In crafting your ideal Zucchini Biscuits, you’re not just baking—you’re creating a delightful experience that nourishes the body and soul. These biscuits are perfect for a cozy brunch or an easy weeknight dinner, effortlessly bringing a burst of flavor and nutrition to your table. The combination of fresh zucchini and savory ingredients yields a surprisingly light yet satisfying treat. Embrace your culinary passion as you explore variations—perhaps adding cheese or herbs to make it your own! Whether enjoyed warm from the oven or cooled with a spread of butter, these biscuits are sure to become a family favorite. Happy baking!

Zucchini Biscuits (Parmesan Herb)

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• Author: Sally
• Total Time: 40 minutes
• Yield: 12 biscuits 1x
• Diet: Vegetarian

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Description

These zucchini drop biscuits are filled with vibrant flavors like basil, parsley, parmesan, garlic, and black pepper, and they’re ready in just 40 minutes. Be sure to drain and wring out moisture from the shredded zucchini as instructed in step 2. See recipe Notes for more flavor ideas and freezing instructions.

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Ingredients

Scale 1x2x3x

• 1 and 1/4 cups shredded zucchini
• 1 teaspoon salt, divided
• 2 and 1/2 cups all-purpose flour, plus more as needed
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup freshly grated parmesan cheese
• 1/2 cup unsalted butter, cold & cubed
• 2 Tablespoons chopped fresh basil
• 1 Tablespoon chopped fresh parsley
• 1 cup buttermilk, cold, plus 2 Tablespoons for brushing on top
• optional, for topping: flaky sea salt

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Instructions

1. Preheat oven to 425°F (218°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
2. Drain the zucchini: Line a colander or large bowl with a few paper towels or a clean, thin kitchen towel. Place the shredded zucchini inside. Add 1/2 teaspoon salt, and gently mix together. Top with another paper towel and press down so the towels begin absorbing some liquid. Let sit for 10 minutes. Lift everything up using the bottom towel and, over the sink, wring/squeeze out as much liquid as you can. Aim to remove as much moisture from the zucchini as possible. You’ll have about 1/2 cup of shredded zucchini to use in the dough. A little more or less is fine.
3. Make the biscuits: Place the flour, remaining 1/2 teaspoon salt, baking powder, baking soda, garlic powder, pepper, and parmesan cheese together in a large bowl. Whisk until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or 2 forks. Cut until coarse crumbs form. Do not over-mix.
4. Fold in the basil, parsley, and zucchini. Make a well in the center of the mixture. Pour 1 cup buttermilk on top. Fold everything together with a large spoon or spatula until it comes together in one shaggy-looking ball. Avoid overworking the dough as best you can.
5. Divide the dough into 12 equal portions, about 4 Tablespoons of dough each. Shape into a ball and arrange 6 biscuits on each prepared baking sheet. Brush each with remaining buttermilk. If desired, sprinkle with flaky sea salt.
6. Bake for 19–21 minutes or until the tops are golden brown. The biscuits are done when an instant-read thermometer inserted into the center registers 195–200°F (90–93°C).
7. Remove from the oven and enjoy warm. Cover leftovers tightly and store at room temperature or in the refrigerator for up to 5 days.

Notes

• Make Ahead & Freezing Instructions: Baked biscuits freeze well for up to 3 months. Thaw at room temperature or in the refrigerator, then warm up to your liking before serving. You can also freeze the biscuit dough. Prepare the dough in steps 2 through 4. Wrap tightly in plastic wrap, place in a freezer-safe container or zip-top bag, and freeze for up to 3 months.
• Special Tools: Box Grater, Colander, Glass Mixing Bowls, Whisk, Pastry Cutter, Food Processor, Baking Sheet, Silicone Baking Mat, Parchment Paper, Pastry Brush, Flaky Sea Salt.
• Make these in a cast iron skillet by gently shaping into balls and arranging in a greased 10-inch cast iron skillet. The bake time is closer to 23–24 minutes.
• You can use yellow squash instead of zucchini; use the same amount and drain/squeeze out moisture as instructed.
• Feel free to swap for other hard or medium-hard cheeses if desired.
• Ensure butter and buttermilk are very cold to help the crust keep its shape.
• Buttermilk adds flavor and texture; if unavailable, use a DIY substitute.
• Experiment with other herbs and flavors for variety.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 biscuit
• Calories: 160
• Sugar: 1 g
• Sodium: 250 mg
• Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 0 g
• Protein: 3 g
• Cholesterol: 20 mg