Zucchini Biscuits (Parmesan Herb)

Zucchini Biscuits (Parmesan Herb)

Delight in the warm, comforting aroma of freshly baked Zucchini Biscuits with Parmesan and Herbs. These savory biscuits are wonderfully soft and buttery, with a delightful crunch from the outside. The shredded zucchini adds moisture and subtle flavor, while the freshly grated Parmesan cheese brings a rich, nutty taste that harmonizes beautifully with the fragrant herbs. Perfect as a side for soups or salads, or even as a snack on their own, these biscuits are versatile enough to be enjoyed any time of the day. Get ready to impress your family and friends with this easy-to-follow recipe that proves that zucchini can shine in baked goods!

Ingredients

• 1 and 1/4 cups shredded zucchini: Freshly shredded zucchini provides moisture and a subtle flavor.
• 1 teaspoon salt, divided: Enhances the overall flavor of the biscuits.
• 2 and 1/2 cups all-purpose flour: The base of the biscuits, giving them structure.
• 2 teaspoons baking powder: Essential for leavening, creating a light and fluffy texture.
• 1/2 teaspoon baking soda: Works alongside the baking powder to help the biscuits rise.
• 3/4 teaspoon garlic powder: Adds a savory depth of flavor.
• 1/4 teaspoon freshly ground black pepper: Offers a hint of warmth and spice.
• 3/4 cup freshly grated parmesan cheese: Adds richness and a delightful cheesy flavor.
• 1/2 cup unsalted butter, cold & cubed: Cold butter contributes to the flakiness of the biscuits.
• 2 Tablespoons chopped fresh basil: Provides a fresh, aromatic element.
• 1 Tablespoon chopped fresh parsley: Adds color and brightness.
• 1 cup buttermilk, cold, optional: Adds moisture and tang; can be adjusted for texture.
• Flaky sea salt for topping: Enhances flavor and adds a crunchy finish.

Step-by-Step Instructions

1. Preheat the Oven: Begin by preheating your oven to 425°F (220°C). Line your baking sheets with parchment paper for easy cleanup.

2. Prepare the Zucchini: In a bowl, combine the shredded zucchini with 1/2 teaspoon of salt. Let it sit for about 10 minutes, then use paper towels to drain out excess moisture.

3. Mix the Dry Ingredients: In a large bowl, whisk together the flour, the remaining 1/2 teaspoon salt, baking powder, baking soda, garlic powder, and black pepper until well combined.

4. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter in until the mixture resembles coarse crumbs.

5. Fold in the Zucchini and Herbs: Gently fold in the drained zucchini, chopped basil, and parsley until just combined.

6. Add Buttermilk (if using): If you are using buttermilk, gradually add it to the mixture. Stir just until the dough comes together. If the dough is too crumbly, add a little more buttermilk.

7. Shape the Biscuits: Using a spoon or your hands, shape the dough into balls and place them on the prepared baking sheets. Make sure to leave some space between each biscuit.

8. Sprinkle with Sea Salt: Top each biscuit with a sprinkle of flaky sea salt for an added burst of flavor.

9. Bake: Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown.

10. Cool and Serve: Allow the biscuits to cool slightly on the baking sheet before transferring them to a wire rack. Enjoy warm or at room temperature.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: Approximately 12 biscuits
• Calories: Approximately 215 per biscuit

Tips, Storage & Variations

• Tips: For a more intense flavor, consider adding additional herbs like thyme or oregano, or using smoked paprika for a little smokiness.
• Storage: Store any leftover biscuits in an airtight container in the refrigerator for up to 3 days.
• Freezing: These biscuits freeze well. Place them in a single layer on a baking sheet, freeze until solid, and then transfer to a freezer bag. Bake from frozen when needed, adding a few extra minutes to the baking time.
• Flavor Variations: Incorporate sun-dried tomatoes or olives for a Mediterranean twist, or mix in some chopped jalapeños for a spicy kick.

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FAQ Section

1. Can I use frozen zucchini for this recipe?
   Yes, but make sure to thaw and drain it well to remove excess moisture.

2. What can I substitute for buttermilk?
   You can use regular milk mixed with a tablespoon of lemon juice or vinegar as a substitute.

3. How do I know when my biscuits are done baking?
   They should be golden brown on top and firm to the touch.

4. Can I make these biscuits ahead of time?
   Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours before baking.

5. Can I add cheese other than Parmesan?
   Definitely! Other hard cheeses like Pecorino or aged cheddar can work well.

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

People Also Ask

1. What can I serve with zucchini biscuits?
   They pair wonderfully with soups, salads, or as a side for grilled dishes.

2. Are zucchini biscuits healthy?
   They are a good source of veggies and can be lower in fat if you adjust the butter.

3. Can I make these biscuits gluten-free?
   Yes, you can substitute the all-purpose flour with a gluten-free blend.

4. How long do these biscuits last?
   Stored properly, they last about 3 days in the fridge, or they can be frozen for longer storage.

5. What happens if I skip the baking powder?
   The biscuits will not rise as much and may become dense.

6. Can I make them dairy-free?
   Yes, use dairy-free butter and a non-dairy milk alternative.

Conclusion

These Zucchini Biscuits with Parmesan Herb are not only delicious but also an excellent way to sneak in some veggies. I encourage you to try out this recipe and witness how these delightful biscuits can elevate any meal. For more variations on zucchini treats, consider checking out this guide from Sally’s Baking Addiction or explore some creative ideas on Baking Sense®. Enjoy baking!