Zucchini Biscuits Recipe

If you are looking for a creative and savory way to put fresh summer zucchini to good use, these Zucchini Biscuits are an absolute dream. Tender, flaky, and packed with aromatic flavor, these golden-baked gems combine savory Parmesan cheese, minced garlic, and fresh garden herbs into a classic buttermilk biscuit base.

Squeezing the excess moisture out of the shredded zucchini ensures that each biscuit bakes up tall and tender rather than dense or soggy. Perfect as a cozy side dish for weeknight dinners, soup pairings, or weekend breakfasts, these savory biscuits are guaranteed to become a household favorite.

Ingredients

This recipe pairs simple pantry baking staples with fresh zucchini, aged cheese, and vibrant herbs for a mouthwatering balance of savory flavors.

Dry & Cheesy Base:

• 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled, plus extra for hands/work surface) – Provides the perfect structure for light, flaky biscuit layers.
• 2 teaspoons baking powder – Acts as a primary leavening agent to help the biscuits rise tall in the oven.
• 1/2 teaspoon baking soda – Reacts with the acidic buttermilk to create extra fluffiness.
• 3/4 teaspoon garlic powder (or 2 cloves minced garlic) – Adds a warm, savory undertone throughout the dough.
• 1/2 teaspoon salt (plus extra 1/2 teaspoon used during zucchini prep) – Seasoning to bring out all the rich, buttery flavors.
• 1/4 teaspoon freshly ground black pepper – Introduces a mild, gentle kick of spice.
• 3/4 cup (60g) freshly grated Parmesan cheese – Delivers a salty, nutty bite that bakes right into the dough.

Fresh Produce & Herbs:

• 1 and 1/4 cups (150g) shredded zucchini (yields roughly 1/2 cup after squeezing) – Adds subtle moisture, color, and vegetable goodness.
• 2 Tablespoons chopped fresh basil (or 1 and 1/2 teaspoons dried) – Brings a sweet, herbal brightness to every bite.
• 1 Tablespoon chopped fresh parsley (or 1 teaspoon dried) – Adds fresh color and subtle peppery notes.

Fats & Liquid:

• 1/2 cup (8 Tbsp; 113g) unsalted butter (cold & cubed) – Cutting cold butter into the flour creates flaky, melt-in-your-mouth layers as it bakes.
• 1 cup (240ml) cold buttermilk (plus 2 Tablespoons reserved for brushing on top) – Binds the dough while adding classic tangy flavor and tender moisture.
• Flaky sea salt (optional, for topping) – A light finishing sprinkle provides an irresistible crunchy texture on the golden crust.

Variations

You can easily tailor these versatile biscuits to suit your personal tastes or dietary preferences.

• Cheesy Swap: Substitute the Parmesan with freshly shredded sharp cheddar, Gruyère, or Monterey Jack cheese for a bolder, gooier cheese profile.
• Spicy Herb Twist: Add 1/2 teaspoon of crushed red pepper flakes or finely diced jalapeños into the dry mix for a spicy savory kicked-up version.
• Gluten-Free Option: Swap the all-purpose flour for a 1:1 gluten-free baking flour blend containing xanthan gum.
• Bacon & Herb: Fold in 1/3 cup of cooked, crumbled bacon along with the herbs for an extra rich and smoky touch.

Cooking Time

Here is a complete breakdown of the time needed to prepare and bake these biscuits.

• Prep Time: 25 minutes (includes 10 minutes for draining zucchini)
• Cooking Time: 19–21 minutes
• Total Time: ~45 minutes

Equipment You Need

Having these standard kitchen tools ready will make assembling these drop-style biscuits effortless.

• Box grater – Essential for shredding the fresh zucchini quickly.
• Kitchen towel, cheesecloth, or paper towels – Needed to wring and squeeze out the excess moisture from the shredded zucchini.
• Large mixing bowl or food processor – For blending the dry ingredients and cutting in cold butter.
• Pastry cutter, two forks, or food processor – Used to cut cold butter into coarse crumbs.
• Two large baking sheets – Line with parchment paper or silicone baking mats to prevent sticking and promote even baking.
• Pastry brush – For brushing buttermilk onto the tops of the unbaked dough portions.

How to Make Zucchini Biscuits?

Follow these clear, step-by-step instructions to achieve tender, buttery zucchini biscuits every single time.

Drain the Zucchini

Line a colander or large bowl with a few paper towels, a clean thin kitchen towel, or cheesecloth. Place the 1 and 1/4 cups of shredded zucchini inside. Sprinkle 1/2 teaspoon of salt over the zucchini and mix gently. Top with another paper towel and press down to begin absorbing liquid. Let it sit for 10 minutes. Gather the towel around the zucchini, bring it over the sink, and firmly wring and squeeze out as much moisture as you can. Continue squeezing until the zucchini is thoroughly drained (you will end up with about 1/2 cup of tightly packed shredded zucchini). Set aside.

Prepare the Oven and Dry Mixture

Preheat your oven to 425°F (218°C). Line two large baking sheets with parchment paper or silicone baking mats and set them aside. In a large bowl (or large food processor), combine the 2 and 1/2 cups of flour, remaining 1/2 teaspoon salt, baking powder, baking soda, garlic powder, black pepper, and 3/4 cup of grated Parmesan cheese. Whisk or pulse until thoroughly combined. Add the cold, cubed butter into the dry mixture. Cut the butter into the flour using a pastry cutter, two forks, or quick pulses in the food processor until coarse crumbs form. Avoid over-mixing; you want small pea-sized butter bits intact. (If using a food processor, transfer the mixture into a large bowl now).

Form the Dough and Bake

Fold the drained zucchini, chopped basil, and chopped parsley into the flour mixture. Create a well in the center of the bowl and pour in 1 cup of cold buttermilk. Gently fold everything together with a large spoon or spatula just until a shaggy dough forms. Do not overwork the dough. If it feels excessively sticky, sprinkle in a small pinch of extra flour. Divide the dough into 12 equal portions (about 4 tablespoons or ~65 grams each). Gently shape each portion into a loose ball with your hands and arrange 6 biscuits on each prepared baking sheet. Brush the tops evenly with the remaining 2 tablespoons of buttermilk and sprinkle lightly with optional flaky sea salt. Bake at 425°F for 19 to 21 minutes, or until the tops turn golden brown and an instant-read thermometer inserted into the center registers 195–200°F (90–93°C). Serve warm!

Additional Tips for Making this Recipe Better

• Keep butter and buttermilk icy cold: Cold fats produce steam inside the dough during high-heat baking, creating light, flaky pockets rather than heavy biscuits.
• Do not skip the squeezing step: Squeezing every last drop of water out of the shredded zucchini is crucial; excess moisture will make the dough gummy and keep it from rising properly.
• Avoid overworking the dough: Handle the dough gently when folding in liquid. Over-kneading activates gluten, which makes biscuits tough instead of flaky.
• Measure flour correctly: Always spoon your flour into the measuring cup and level it off with a knife to avoid adding too much dry flour to the batter.

How to Serve Zucchini Biscuits?

Serve these savory biscuits warm straight out of the oven with a pat of softened salted butter or a drizzle of garlic-infused honey. They make an exceptional companion to warm hearty meals like creamy tomato soup, roasted chicken, grilled steaks, or summer pasta dishes. You can also slice them in half horizontally to build delicious breakfast sandwiches filled with scrambled eggs, melted cheese, and breakfast sausage or crisp bacon.

Nutritional Information

Below is an estimated breakdown of nutritional values per biscuit (yields 12 biscuits):

• Calories: ~185 kcal
• Carbohydrates: ~22 g
• Protein: ~6 g
• Fat: ~9 g
• Saturated Fat: ~5 g
• Sodium: ~420 mg
• Fiber: ~1 g

(Note: Exact nutritional values may vary depending on specific ingredient brands used.)

Make Ahead and Storage

Storing and Freshness

Allow the baked biscuits to cool completely at room temperature. Cover them tightly in an airtight container or zip-top bag and store at room temperature or in the refrigerator for up to 5 days.

Reheating

To enjoy them fresh again, warm room-temperature or chilled biscuits on a baking sheet in a 350°F (175°C) oven or toaster oven for 5 to 7 minutes until heated through and crisp on the outside. You can also microwave individual biscuits for 12 to 15 seconds, though oven reheating best restores their original texture.

Freezing

You can freeze fully baked biscuits! Allow them to cool completely, wrap each biscuit tightly in plastic wrap, and store them in a freezer-safe container or freezer bag for up to 3 months. Thaw at room temperature and reheat in the oven at 350°F until warm. Unbaked dough balls can also be frozen on a baking sheet until solid, stored in a bag, and baked straight from frozen (just add 2 to 3 extra minutes to the total bake time).

Why You’ll Love This Recipe?

• Incredible Savory Flavor: The rich garlic, sharp Parmesan, fresh garden herbs, and buttery base blend into a deeply comforting, bakery-quality biscuit.
• Sneaks in Extra Veggies: A wonderful, delicious way to use up abundant garden zucchini that even picky eaters will enjoy.
• Easy Drop-Style Method: No rolling pins or biscuit cutters are required—simply portion the dough onto your baking sheets and bake!
• Versatile Side Dish: Pairs seamlessly with breakfast, lunch, or dinner, bringing a gourmet touch to any table setup.