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.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 425°F (218°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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).
- 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