Ingredients
Units
Scale
- 1 cup grated zucchini (squeezed dry)
- 2 cups all-purpose flour
- 1/2 cup cold unsalted butter
- 1/2 cup grated parmesan cheese
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup chopped fresh herbs (chives, thyme)
- 3/4 cup buttermilk
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Mix flour, baking powder, baking soda, and salt in a bowl.
- Cut in cold butter until mixture is crumbly.
- Fold in zucchini, parmesan, and herbs.
- Stir in buttermilk until just combined.
- Pat dough into a 1-inch thick round, cut biscuits with a cutter.
- Place on baking sheet and bake for 15–18 minutes until golden.
- Let cool 5 minutes before serving warm.
Notes
- Always squeeze zucchini well to avoid soggy dough.
- Can freeze unbaked biscuits for up to 2 months.
- Best served fresh but also good reheated.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Savory Bakes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 biscuit
- Calories: 180
- Sugar: 1g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg