Zucchini Biscuits are a savory way to turn fresh summer zucchini into tender, buttery comfort food. Packed with Parmesan cheese, fragrant herbs, garlic, and tangy buttermilk, these drop-style biscuits have crisp golden edges and a soft, flaky center. Better still, there is no rolling pin or biscuit cutter required. The dough comes together quickly in one bowl, making this an approachable recipe for breakfast, lunch, dinner, or a warm homemade snack.
One of the secrets to excellent Zucchini Biscuits is removing excess liquid from the shredded zucchini. Once that simple step is handled, the vegetable adds subtle freshness without making the dough heavy or soggy. Cold butter and buttermilk help create the tender texture, while Parmesan gives every bite a salty, nutty finish.
Table of Contents
Why These Zucchini Biscuits Are Worth Making
These savory zucchini drop biscuits combine the convenience of a drop biscuit with the flavor of garden-fresh baking. You simply prepare the zucchini, mix the dough, portion it onto baking sheets, and bake.
The recipe is especially useful during zucchini season when gardens and farmers’ markets are overflowing with summer squash. Instead of making another zucchini bread, you can transform your harvest into a savory side dish.
Parmesan, basil, parsley, black pepper, and garlic complement the mild zucchini without overwhelming it. The biscuits are also egg-free and nut-free, and the basic recipe is easy to customize with different cheeses and herbs.
Because they are drop-style Zucchini Biscuits, you do not need to laminate, fold, or roll the dough. That makes them a practical choice even for bakers who have never made homemade biscuits before.
Ingredients That Create Tender Zucchini Biscuits
Each ingredient contributes to the flavor, structure, or texture of these savory biscuits.
- Zucchini: Adds garden-fresh flavor, tenderness, and moisture once the excess liquid has been thoroughly squeezed out.
- All-purpose flour: Provides the structure needed to keep the biscuits tender while allowing them to hold their shape.
- Baking powder: Gives the dough lift and creates a lighter interior.
- Baking soda: Works with the acidic buttermilk and encourages attractive golden browning.
- Salt: Seasons the biscuits while also helping draw excess water from the shredded zucchini.
- Garlic powder: Adds savory depth without introducing unnecessary moisture.
- Black pepper: Provides gentle warmth that works especially well with Parmesan and herbs.
- Parmesan cheese: Contributes a salty, nutty flavor and makes the biscuits more savory.
- Unsalted butter: Creates richness and flaky pockets throughout the biscuit when kept very cold.
- Fresh basil: Brings a sweet, aromatic garden flavor to the dough.
- Fresh parsley: Adds freshness and balances the richness of the cheese and butter.
- Buttermilk: Hydrates the dough while adding tanginess and helping produce a tender crumb.
- Flaky sea salt: An optional finishing touch that adds texture and extra savory flavor.
Smart Ingredient Swaps
Yellow summer squash can replace zucchini in these Zucchini Biscuits. Treat it exactly the same way by shredding, salting, resting, and thoroughly squeezing out its moisture.
Parmesan can also be replaced with another shreddable hard or medium-hard cheese. Cheddar creates a familiar sharp flavor, while Asiago or Pecorino Romano gives the biscuits a stronger savory character. Smoked Gouda adds smokiness, and pepper jack introduces mild heat.
For the herbs, try dill, thyme, or chopped chives. Dried basil and parsley can work when fresh herbs are unavailable, although fresh herbs provide a brighter flavor.
If you do not have buttermilk, combine cold whole milk with a little lemon juice or white vinegar and allow it to stand briefly before adding it to the dough.
The Secret to Preparing Zucchini Correctly
Zucchini contains a surprising amount of water. That moisture is useful in cakes and quick breads, but too much can make biscuit dough sticky, dense, and difficult to bake evenly.
Shred the zucchini using a box grater, sprinkle it lightly with some of the recipe’s salt, and place it in a towel-lined colander or bowl. Allow it to rest for about 10 minutes.
Next, gather the towel around the shredded zucchini and squeeze firmly over the sink. Continue until you have removed as much liquid as reasonably possible. The zucchini will shrink considerably in volume.
Do not skip this process. Properly drained zucchini is one of the most important differences between light, tender Zucchini Biscuits and biscuits that spread or remain gummy inside.
How to Make Zucchini Biscuits Step by Step
- Prepare the oven and pans. Preheat the oven to 425°F (218°C). Line two large baking sheets with parchment paper or silicone baking mats so the biscuits release easily.
- Drain the zucchini. Shred the zucchini, season it with part of the salt, and leave it in a towel-lined colander for approximately 10 minutes. Squeeze it repeatedly to remove excess water.
- Combine the dry ingredients. Whisk the all-purpose flour with baking powder, baking soda, remaining salt, garlic powder, black pepper, and freshly grated Parmesan. Mixing these ingredients thoroughly helps distribute the leaveners evenly.
- Cut in the cold butter. Add cubes of very cold unsalted butter. Use a pastry cutter, two forks, or brief pulses in a food processor until the mixture resembles coarse crumbs with small, flour-coated pieces of butter remaining.
- Add the vegetables and herbs. Fold the drained zucchini, basil, and parsley into the flour mixture. Distribute them evenly without aggressively mixing the dough.
- Pour in cold buttermilk. Make a well in the center and add the buttermilk. Fold gently with a spoon or spatula until a shaggy dough forms. Avoid kneading or overmixing. If the dough seems unusually wet, a small sprinkle of flour can help.
- Portion the Zucchini Biscuits. Divide the dough into 12 similar portions, roughly four tablespoons each. Gently form each portion into a rustic ball and arrange six on each prepared baking sheet.
- Finish the tops. Brush the biscuits with additional buttermilk. Sprinkle with flaky sea salt if you want a slightly crisp, salty finish.
- Bake until golden. Bake for approximately 19 to 21 minutes. The biscuits should have golden tops and cooked centers. For a precise check, an instant-read thermometer inserted in the center should register approximately 195–200°F (90–93°C).
- Serve warm. Remove the biscuits from the oven and allow them to cool briefly. They are particularly good while warm, when the exterior is crisp and the buttery center is at its most tender.
Tips for Flaky, Golden Zucchini Biscuits
Keep the butter and buttermilk cold until you need them. Cold pieces of butter remain intact longer in the oven, helping create pockets and a pleasantly flaky texture.
Avoid overworking the dough. Once the buttermilk goes in, mix only until the ingredients form a shaggy mass. Excessive mixing encourages gluten development and can make homemade biscuits tough.
Freshly grated Parmesan is preferable to finely powdered shelf-stable cheese. It has better flavor and integrates naturally into the biscuit dough.
Most importantly, squeeze the zucchini thoroughly. If your Zucchini Biscuits spread excessively or have a wet center, excess vegetable moisture is a likely cause.
Try to make the portions reasonably equal so they finish baking at approximately the same time. A kitchen scale is useful but not essential.
Flavor Variations for Savory Zucchini Biscuits
The mild zucchini base makes this recipe easy to personalize. For a spicy version, add crushed red pepper flakes or use pepper jack cheese. Chopped cooked bacon can provide smoky flavor and a heartier finish.
Fresh dill gives the biscuits a bright summer character, while thyme creates a more earthy flavor. Chives are another natural partner for cheese and buttermilk.
For extra freshness, add finely grated lemon zest. Lemon works particularly well with zucchini, Parmesan, parsley, and dill.
You can also make cheddar Zucchini Biscuits by replacing the Parmesan with shredded cheddar. For an even more complex cheese flavor, combine two compatible cheeses instead of relying on just one.
What to Serve With Zucchini Biscuits
Warm Zucchini Biscuits can accompany everything from casual breakfasts to hearty dinners. Split one and serve it alongside scrambled or fried eggs for a savory morning meal.
At lunch, use a biscuit as the foundation for a small sandwich with turkey, chicken, sliced tomato, or other favorite fillings. Their Parmesan-herb flavor makes them more interesting than plain sandwich bread.
For dinner, pair them with tomato soup, vegetable soup, roast chicken, grilled meats, chili, or a fresh summer salad. They are also excellent alongside pasta when you want something buttery for soaking up sauce.
A warm biscuit needs very little embellishment, but softened butter or a light spread of herb butter makes an easy finishing touch.
Storing, Freezing, and Making Them Ahead
Keep leftover Zucchini Biscuits tightly covered at room temperature or refrigerated for up to five days. Warm them briefly before serving to refresh their texture.
For longer storage, baked biscuits can be frozen for up to three months. Allow them to cool completely before placing them in suitable freezer storage. Thaw at room temperature or in the refrigerator and reheat before serving.
The prepared dough can also be refrigerated for up to two days before portioning and baking. For longer make-ahead storage, tightly wrapped dough can be frozen for up to three months and thawed overnight in the refrigerator before continuing with the recipe.
This flexibility makes the biscuits convenient for entertaining, meal preparation, or preserving part of a large zucchini harvest.
Can You Bake Zucchini Biscuits in a Skillet?
Yes. Instead of arranging the portions on baking sheets, place the shaped dough in a greased 10-inch oven-safe or cast-iron skillet.
Because the biscuits sit closer together, they generally need a little longer to bake. Plan on approximately 23 to 24 minutes, checking that the tops are golden and the centers are fully cooked.
Skillet-baked Zucchini Biscuits develop wonderfully tender sides where the portions meet, with golden tops and a rustic presentation that works especially well for family-style meals.
A Savory Way to Use Fresh Summer Zucchini
These Zucchini Biscuits prove that summer squash belongs in more than zucchini bread, casseroles, and fritters. The vegetable adds freshness and tenderness, while Parmesan, herbs, garlic, cold butter, and buttermilk transform a simple drop biscuit into a flavorful homemade side.
The key techniques are uncomplicated: remove the zucchini’s excess moisture, keep the butter and buttermilk cold, and handle the dough gently. Follow those principles and you will be rewarded with golden, tender biscuits without rolling, folding, or cutting dough.
Whether served beside eggs, soup, salad, grilled food, or a comforting family dinner, Zucchini Biscuits are an easy and versatile way to put fresh zucchini to delicious use.
Why These Zucchini Biscuits Deserve a Spot on Your Table
Zucchini Biscuits are an easy and flavorful way to transform fresh zucchini into a warm, savory baked treat. Parmesan cheese, garlic, herbs, butter, and tangy buttermilk create layers of flavor, while properly drained zucchini keeps the interior tender without making the dough overly wet.
The drop-biscuit method also keeps preparation simple. There is no rolling, folding, or cutting required, making these homemade biscuits approachable enough for a weeknight meal while still being special enough for brunch or entertaining.
For the best Zucchini Biscuits, remember the three essentials: squeeze plenty of moisture from the zucchini, keep your butter and buttermilk very cold, and mix the dough only until it comes together. Serve the biscuits warm with breakfast, soup, salad, grilled meat, or your favorite summer dinner.
Frequently Asked Questions About Zucchini Biscuits
Why Are My Zucchini Biscuits Soggy?
Excess moisture in the zucchini is usually the main cause. Shredded zucchini contains a significant amount of water, so salting, resting, and squeezing it thoroughly before adding it to the biscuit dough is essential.
The finished dough should look shaggy rather than runny or extremely sticky. If your zucchini was particularly juicy and the mixture still seems too wet, add a small amount of flour rather than dramatically increasing the quantity.
Also make sure the Zucchini Biscuits are fully baked. Look for golden-brown tops and cooked centers. An instant-read thermometer inserted into the center should register about 195–200°F (90–93°C).
Can I Make Zucchini Biscuits Ahead of Time?
Yes. These savory biscuits are well suited to advance preparation. The prepared dough can be tightly wrapped and refrigerated for up to two days before you portion and bake it.
Baked biscuits can also be frozen for up to three months. Once cooled, store them securely in a freezer-safe container or bag. Thaw them at room temperature or overnight in the refrigerator before reheating.
Freezing makes Zucchini Biscuits particularly convenient when you have an abundance of summer zucchini and want to enjoy the recipe later.
Can I Substitute Yellow Squash for Zucchini?
Yes. Yellow summer squash is an excellent substitute because it has a similar texture and mild flavor. Use the same amount you would use for zucchini.
Yellow squash also contains considerable moisture, so do not skip the draining process. Shred it, lightly salt it, allow it to rest, and squeeze out as much liquid as possible before incorporating it into the dough.
You can then follow the remaining Zucchini Biscuits recipe normally, including the same herbs, Parmesan cheese, buttermilk, and baking method.
More Relevant Recipes
- Easy Zucchini Cornbread: Moist, Savory and Delicious
- Easy Zucchini Hash Browns: Crispy Baked Recipe
- Easy Raw Zucchini Ribbon Salad with Lemon
Zucchini Biscuits
- Total Time: 40 minutes
- Yield: 12 biscuits
- Diet: Vegetarian
Description
Tender, flaky Zucchini Biscuits made with shredded zucchini, Parmesan cheese, fresh herbs, garlic, cold butter, and tangy buttermilk. These easy drop biscuits require no rolling or cutting and bake until golden in about 20 minutes.
Ingredients
- 1 1/4 cups (150 g) shredded zucchini
- 1 teaspoon salt, divided
- 2 1/2 cups (313 g) all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup (60 g) freshly grated Parmesan cheese
- 1/2 cup (113 g) unsalted butter, cold and cubed
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 1 cup (240 ml) cold buttermilk
- 2 tablespoons buttermilk, for brushing
- Flaky sea salt, optional, for topping
Instructions
- Preheat the oven to 425°F (218°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Place the shredded zucchini in a clean kitchen towel or paper towel-lined colander. Sprinkle with 1/2 teaspoon salt and let it rest for 10 minutes. Gather the towel and squeeze out as much liquid as possible.
- In a large bowl, whisk together the flour, remaining 1/2 teaspoon salt, baking powder, baking soda, garlic powder, black pepper, and Parmesan cheese.
- Add the cold cubed butter and cut it into the dry ingredients with a pastry cutter or two forks until the mixture resembles coarse crumbs with small pea-sized pieces of butter.
- Fold in the drained zucchini, basil, and parsley until evenly distributed.
- Make a well in the center and pour in 1 cup of cold buttermilk. Gently fold until a shaggy dough forms. Do not overmix. If the dough is excessively wet, add a light sprinkle of flour.
- Divide the dough into 12 equal portions, about 4 tablespoons or 65 g each. Gently shape each portion into a rustic ball and arrange 6 biscuits on each prepared baking sheet.
- Brush the tops with the remaining buttermilk and sprinkle lightly with flaky sea salt, if desired.
- Bake for 19 to 21 minutes, or until the tops are golden brown and the centers are cooked through. For a precise doneness check, the center should reach 195–200°F (90–93°C).
- Remove from the oven, cool briefly, and serve the Zucchini Biscuits warm.
Notes
- Squeeze the shredded zucchini very thoroughly to prevent soggy or overly wet biscuits.
- Keep the butter and buttermilk very cold for the best tender, flaky texture.
- Avoid overmixing the dough, which can make the biscuits dense or tough.
- Yellow summer squash may be substituted for zucchini in the same quantity; drain it thoroughly before using.
- Parmesan may be replaced with cheddar, Asiago, Pecorino Romano, smoked Gouda, pepper jack, or a combination of shreddable cheeses.
- Fresh dill, thyme, chives, lemon zest, crushed red pepper flakes, or chopped cooked bacon can be added for flavor variations.
- To bake in a greased 10-inch cast-iron or oven-safe skillet, arrange the shaped biscuits together and bake for approximately 23 to 24 minutes.
- Store leftovers tightly covered at room temperature or in the refrigerator for up to 5 days.
- Baked biscuits can be frozen for up to 3 months. Thaw before reheating.
- Prepared dough may be refrigerated for up to 2 days or frozen, tightly wrapped, for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 195
- Sugar: 1.5 g
- Sodium: 429 mg
- Fat: 9.6 g
- Saturated Fat: 5.9 g
- Unsaturated Fat: 3.2 g
- Trans Fat: 0.3 g
- Carbohydrates: 21.6 g
- Fiber: 0.8 g
- Protein: 5.6 g
- Cholesterol: 26 mg