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.

Easy Zucchini Biscuits with Parmesan and Herbs

Name: Zucchini Biscuits
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
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

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

Scale

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

Cook Mode Prevent your screen from going dark

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