You’d never guess that these ultra-light and flaky buttermilk biscuits are loaded up with shredded zucchini! Paired with nutty Parmesan cheese and an unmistakable buttery flavor, even zucchini-haters will declare these a keeper!
So I kind of get the feeling that I’m starting to sound like a broken record with all my talk of zucchini this, zucchini that, zucchini with chocolate, zucchini in ALL the things, yada yada ya.
Somebody tell my 5 still steadily-overflowing zucchini plants that.
For real.
And that right there is my sole excuse to make and eat these biscuits every.dang.day for the remainder of summer. Don’t even tell me otherwise because I definitely don’t look good talking with my mouth full of biscuits.
Really, I don’t. Some people can pull off talking with their mouth full, but I can’t handle it. It bugs me in a VERY big way and I may do certain people bodily harm if they dare try to converse with me while they’re crunching their potato chips and such.
And by bodily harm, I probably mean throwing food at them. I OWN food fights, guys.
I feel as though at this point I should probably stop spilling all my deep, dark secrets to you. I’m workin’ on that mature, gotta-grow-up-someday thing that nearly all 18-year olds go through.
Getting back to the topic of biscuits. BISCUITS, guys! Summer-style because we still haven’t gone there yet in the biscuit department.
Granted, we’ve gone pretty much everywhere else in that category, but still….there’s always room to be made in my belly for MORE biscuits.
Today, we’re talking lighter biscuits loaded up with all the cheese and all the green stuff. Really, what HAVEN’T I loaded all the green stuff into these days?
The truth: nothing. Eek.
And yeah, I DID stick cheese and “lighter” in the same sentence up there. The zucchini and cheese totally balance each other out in these biscuits, so I’m just gonna put the word HEALTHY out there.
As if that would stop you from eating all of these. Hahaaa.
Today’s biscuits are, of course, based off of the original recipe that I’ve probably made about 5,000 times. I explain all the ins-and-outs to what makes a perfect biscuit in this post, so hop on over there if you want the nitty-gritty deets!
All you need to know about this biscuit insanity, is that hooooly guacamole guys, they are GOOD. Supremely-buttery. The zucchini lends an extra boost of moistness and flakiness. And 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, friends. ♥
Zucchini Parmesan Buttermilk Biscuits
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
- 3 cups white whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon coconut sugar or brown sugar
- 1/2 cup cold butter cubed into 1/2-in pieces
- 1/2 cup shredded zucchini
- 1 cup shredded Parmesan cheese
- 1-1/4 cups buttermilk
- Melted butter for brushing optional
Instructions
- Preheat oven to 450F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine flour, baking powder, baking soda, salt, and sugar. Cut in butter, zucchini, and cheese into dry mixture with a pastry cutter until crumbly. Pour buttermilk over top and gently stir until biscuit dough just comes together.
- Turn dough onto a floured surface and very gently knead several times until dough is smooth and cohesive. Pat dough out to 1-in thickness and cut out biscuits using a 3-in biscuit cutter. Place biscuits upside-down on prepared baking sheet. (this allows the biscuits to rise higher)
- Bake biscuits at 450F 14-15 minutes or until biscuits are golden-brown. Remove from oven and brush biscuits with melted butter if desired. Serve biscuits warm!
Notes
Gayle @ Pumpkin 'N Spice says
Oh these biscuits look amazing, Sarah! I’v never had zucchini in a biscuit before. I’m loving this! And the Parmesan sounds like the perfect touch! I think this would make a great breakfast right about now!
Sarah says
Thanks Gayle! You SO need to try zucchini in biscuits—seriously so awesome. 😉
Kelly // The Pretty Bee: Cooking & Creating says
What a great way to sneak some zucchini into everyone! These look wonderful. We have a lot of zucchini to use up for sure over here!
Sarah says
Right?? Zucchini is literally everywhere! You definitely need to give these biscuits a go, Kelly!
Jess @ Flying on Jess Fuel says
Wow, these biscuits look PERFECT! They’re so tall! And I bet they are so fluffy! The zucchini is an awesome addition!
Sarah says
Thanks girlie! You’ve gotta try these!
Chelsea@TableForOne says
What an easy recipe!! I never get tired of seeing your zucchini recipes. This one looks like a must-try!
Sarah says
Aww thank you, Chelsea! You definitely need to give these a go!
Jen | Baked by an Introvert says
Biscuits with zucchini are wonderful! Yours look so fluffy and tender. Love how tall they are too. Pass em on over!
Sarah says
One bakers dozen coming your way, Jen! 😉
Natalie @ Tastes Lovely says
So jealous your zucchini plants are still cranking out zucchinis! I think I’ve picked my last crop, and they’re already drying out. Thank goodness I can still get great ones at the farmers market, because I MUST make these biscuits!
Sarah says
Ours are FINALLY starting to slow down, but we still have an entire counter full of ’em! LOL. Thanks Nat!
Laura @Petite Allergy Treats says
I’d scarf this entire sheet of biscuits not even caring these are a lighter healthier version filled with zucchini. Carb Queen here. Love these1
Sarah says
Haha we’re total buddies in the Carb Queen department, Laura! Fellow carb-o-holic over here! 😉
Ashley says
I’ve been putting zucchini in everything lately but biscuits??? Why haven’t I done this!? These look fantastic!
Sarah says
You SO need to try it, Ashley! I seriously never want my biscuits any other way again. 😉
Danielle says
You can never have enough zucchini in your life. I’m totally loving these biscuits! These look so fantastic, Sarah!
Sarah says
Right?? We’re both in total agreement on that point, Danielle! 😉 Thanks lady!!
Mira says
These look perfect ! And so easy to make, too! Love baking with zucchini, but never had zucchini biscuits! Pinned 🙂
Sarah says
Thanks for pinning and for the sweet words, Mira! xoxo
Kathryn Mader says
Hi there! Boy, these sound marvelous. Next time please break one open and photograph ’cause I’m dying to see the inside and the steam drifting up! I hope you continue your blog once you start culinary school. Is that the plan?
Sarah says
Thank you Kathryn! Yes, I definitely planning on keeping things going strong with my blog even though I’ll be at school full-time! 🙂
Jeff says
Do you squeeze out the water in the shredded zucchini or not?
Sarah says
Nope!