Zucchini Biscuits

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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.

Prep Time 10

Cook Time 15

Chill Time 15

Total Time 40

Servings biscuits

Calories 563kcal

Ingredients

1 cup (130g) firmly-packed shredded zucchini
2 cups (300g) all-purpose flour (spooned and leveled)
1 tablespoon (12g) baking powder
1 teaspoon (6g) granulated sugar
1 teaspoon (6g) kosher salt
1/2 cup unsalted cold butter (grated on large holes of box grater and frozen)
1/2 cup buttermilk
1/4 cup heavy whipping cream
1/2 cup (40g) grated Parmesan cheese
Additional heavy cream for brushing on biscuits

Instructions

Preheat oven to 425F and line a medium sheet pan with parchment paper. Set aside.
Place zucchini in the center of a kitchen towel. Wrap towel tightly around zucchini and squeeze out liquid.
In a large bowl, combine flour, baking powder, sugar, and salt. Use a pastry cutter or your fingers to work frozen shredded butter into flour mixture until crumbly.
Pour buttermilk and heavy cream over flour mixture. Add Parmesan and gently fold until a shaggy dough forms. Turn dough out onto a surface and gently knead several times until dough comes together.
Lightly flour surface and pat dough into a 1-inch thick square. Cut square into 4 pieces using a benchscraper or knife and stack the pieces on top of one another. Use your hands to flatten dough back down to 1 inch and use a 3-inch biscuit cutter to cut out biscuits.
Place biscuits on prepared sheet pan so that they are touching each other. Place pan in the freezer for 15 minutes to chill the fats in dough before baking.
Remove biscuits from freezer and brush with additional heavy cream. Bake biscuits at 425F 13-16 minutes until golden brown. Allow biscuits to cool slightly then serve warm. Enjoy!

Notes

Storing Instructions

Store biscuits in an airtight container at room temperature up to 4 days. Biscuits may also be frozen up to 2 months.

Nutrition