Zucchini Biscuits

You’d never guess that these light and flaky biscuits are loaded up with shredded zucchini! Paired with nutty Parmesan, these zucchini biscuits are definitely a keeper summer recipe.

Today we’re talking biscuits loaded up with all the cheese and all the green stuff. Obviously the kinda carb goodness everyone can get behind.

It’s basically the summer version of a classic biscuit since we’re putting that green gold to good use resulting in gorgeous flecks of green throughout the dough and a distinct soft, yet flaky texture.

Never not gonna go extra in the biscuit department especially if the theme is summer.

And wow, these really do hit every mark. If you’ve tried my traditional biscuit recipe before you know we’re in for a sky-high rise, tons of flaky layers, and really everything you could ever want in a biscuit.

The texture of these zucchini biscuits are just SLIGHTLY more soft and tender than my classic recipe and it’s literally everything you could ever want in a biscuit.

These Biscuits Feature…

• A crisp, flaky exterior
• A light and buttery texture inside
• Hearty shredded zucchini and sharp Parmesan cheese

Making the Zucchini Biscuits

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

• Zucchini
• All-purpose flour
• Baking powder
• Granulated sugar
• Kosher salt
• Unsalted butter
• Buttermilk
• Heavy whipping cream
• Parmesan cheese

How to Prepare Zucchini

Shred the zucchini on the large holes of a box grater and firmly pack in 1 cup for measuring. You can also weigh the zucchini for the most accurate results.

Once the zucchini is measured, place in the center of a kitchen towel, wrap tightly, and squeeze out the excess liquid. This step will prevent extra water from getting in the biscuits resulting in a light and flaky texture.

Tips for Perfect Biscuits

1. Measure flour correctly – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife. For the most accurate measurement, I highly recommend weighing your flour.
2. Use cold butter – biscuits rely on cold fat to build the flaky layers while they bake so it’s important that your butter is as cold as possible. I recommend grating your butter on the large holes of a box grater and throwing it in the freezer for 30 minutes.
3. Do not overwork the dough – over stirring and kneading of the dough will cause gluten to form resulting in a tough texture. If you find your dough is a little too dry and crumbly during this step, add a few extra splashes of buttermilk.
4. Build layers into biscuits – pat the dough out into a 1-in thick square, cut into 4 pieces, stack the 4 pieces on top of each other, flatten them back down to 1 inch, and cut out biscuits. This is a quick little trick for getting tall biscuits with lots of layers!
5. Chill biscuits before baking – again, you want everything as COLD as possible prior to baking. Stick the biscuits in the freezer for about 15 minutes to chill prior to baking.
6. Brush tops of biscuits with heavy cream – this will helps the tops brown a bit while they bake.
7. Bake biscuits touching each other – arrange biscuits in a cluster of rows on sheet pan so they are touching each other. This will help the biscuits rise taller while they bake.

Recipe Variations

Try these ideas for a different twist on these biscuits

• Use a different cheese – try cheddar, pepperjack, asiago, or crumbled feta.
• Add fresh herbs – try adding a few tablespoons fresh minced basil, rosemary, parsley, or dill.

Storing and Freezing Baked Biscuits

Allow biscuits to cool completely, then store in an airtight container at room temperature up to 4 days. For best results, I recommend reheating biscuits in microwave 30 seconds or in a 400F oven 10-12 minutes for serving.

To freeze biscuits, allow to cool completely, then wrap well and freeze up to 2 months. Thaw biscuits completely at room temperature and store up to 4 days.

All you need to know about this biscuit insanity, is that hooooly guacamole guys, they are GOOD. The zucchini lends an extra boost of moistness while the Parmesan cheese just ties all the flavors together in a pretty little biscuit package that you will not be able to resist chowing down on.

It’s time to get your summer biscuit on for real.

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

More biscuits you’ll love!

• Roasted Garlic Cheddar Biscuits
• Herbed Greek Yogurt Biscuits
• Southern Buttermilk Biscuits

This post was updated with new recipe adjustments and photos on 7/15/26.