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Zucchini Parmesan Buttermilk Biscuits

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!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 1 to 1-1/2 dozen biscuits


  • 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


  • 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!


Store biscuits in an airtight container at room temperature up to 3 days. Biscuits may also be frozen up to 2 months. Reheat biscuits before serving.