I can’t believe it took me this long to put two of my absolute favorite things together. I’ve been baking bread from scratch for over a decade, but these Homemade Zucchini Buttermilk Biscuits with Parmesan and Herbs are my new obsession.
I spend half my life covered in flour, testing every dough method under the sun. But adding fresh summer zucchini to a flaky, buttery biscuit? It is a total game changer. The result is just scrumptiously delicious. The salty parmesan and fresh herbs make your whole kitchen smell amazing while they bake.
Honestly, I’m so glad I finally figured this recipe out. I never want to go another day without making these. You will want to eat them straight off the hot baking sheet, trust me!
Why You Will Love Homemade Zucchini Buttermilk Biscuits with Parmesan and Herbs
You’re going to fall head over heels for these savory little treats! Here is exactly why they’ll become a regular in your kitchen rotation:
- They are incredibly quick to make. You only need about 20 minutes of hands-on prep time before they hit the hot oven.
- It’s the absolute best way to use up that fresh garden produce sitting on your counter.
- The dough is completely egg-free and nut-free, making them safe to share with almost anyone!
Everything You Need to Bake Homemade Zucchini Buttermilk Biscuits with Parmesan and Herbs
Let’s talk about what goes into these beauties. I’m a total stickler for using the right stuff, especially when it comes to biscuit dough! You don’t need anything fancy, just good, honest ingredients from your fridge and pantry.
Here is your exact lineup for biscuit perfection:
- 1 1/4 cups shredded zucchini
- 1 teaspoon salt, divided (we use half right away just to draw out the zucchini’s sneaky extra water!)
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 3/4 cup grated parmesan cheese
- 1/2 cup cold unsalted butter, cubed (My golden rule: it must be ice cold!)
- 2 tablespoons fresh basil
- 1 tablespoon fresh parsley
- 1 cup cold buttermilk, plus 2 extra tablespoons for brushing on top
- Optional flaky sea salt for topping
The fresh herbs give the dough this gorgeous green speckle, and that cold buttermilk reacts with the baking powder and soda to make them rise tall and proud. If you’ve never put fresh basil in a biscuit before, get ready. It smells absolutely incredible when it hits the hot oven!
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Homemade Zucchini Buttermilk Biscuits with Parmesan and Herbs: 20-Min Best Obsession
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 biscuits 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These homemade zucchini buttermilk biscuits feature savory parmesan cheese and fresh herbs for a flavorful addition to your meal.
Ingredients
- 1 1/4 cups shredded zucchini
- 1 teaspoon salt, divided
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 3/4 cup grated parmesan cheese
- 1/2 cup cold unsalted butter, cubed
- 2 tablespoons fresh basil
- 1 tablespoon fresh parsley
- 1 cup cold buttermilk, plus 2 tablespoons for brushing
- Optional flaky sea salt for topping
Instructions
- Preheat oven to 425°F and line two baking sheets with parchment paper.
- Drain the zucchini by mixing with 1/2 teaspoon salt, letting it sit for 10 minutes, and squeezing out all excess liquid.
- Whisk flour, remaining salt, baking powder, baking soda, garlic powder, pepper, and parmesan in a large bowl.
- Cut in the cold butter until the mixture forms coarse crumbs.
- Fold in the basil, parsley, and prepared zucchini.
- Pour in 1 cup of buttermilk and stir until the dough forms a shaggy ball.
- Divide the dough into 12 equal portions and shape into balls.
- Arrange on baking sheets, brush with remaining buttermilk, and sprinkle with sea salt if desired.
- Bake for 19 to 21 minutes until golden brown.
- Remove from oven and serve warm.
Notes
- Store leftovers in an airtight container at room temperature or in the refrigerator for up to 5 days.
- Ensure the zucchini is squeezed thoroughly to prevent soggy biscuits.
- Use cold butter and buttermilk for the best biscuit texture.
Nutrition
- Serving Size: 1 biscuit
- Calories: 185
- Sugar: 2g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg
