Fluffy Golden Zucchini Biscuits Recipe for Breakfast Magic

Crispy golden zucchini biscuits dance between comfort and innovation, promising a delightful twist on traditional bread.

Summer’s favorite vegetable sneaks into these tender, flaky treats with surprising elegance.

Cooks who love surprising their dinner guests will adore this unexpected recipe.

Soft herbs and subtle cheese create a magical harmony within each bite.

Lighter than classic biscuits, these green-flecked wonders bring freshness to your table.

Quick to prepare and impossible to resist, they transform ordinary meals into memorable moments.

You’ll fall in love with how effortlessly these biscuits blend simplicity and flavor.

Warm from the oven, these biscuits invite you to experience a new culinary adventure.

Zucchini Biscuits That Deserve a Spot on Your Table

• Incorporate shredded zucchini into biscuits, transforming a traditional side dish into a nutritious treat that kids and adults will love without detecting the hidden vegetables.
• Serve these golden biscuits alongside breakfast eggs, with hearty soups, or as a standalone snack, making them adaptable for multiple meals and gatherings.
• Experiment with different cheese varieties, herbs, or spices to personalize the biscuits, ensuring they match your taste preferences and complement any main course.

Ingredients in Zucchini Biscuits

• Flour: Base for the biscuit's structure, all-purpose works best.
• Baking Powder, Baking Soda: Key leavening agents for light texture.
• Salt, Garlic Powder, Black Pepper: Provide savory flavor and seasoning.

• Butter: Cold and unsalted for flaky texture, higher fat content preferred.
• Buttermilk: Adds tanginess and helps tenderize the biscuits, whole milk can substitute.
• Cheddar Cheese: Optional ingredient for extra richness and sharp flavor.

• Zucchini: Fresh and grated to add moisture and subtle vegetable notes, squeeze out excess liquid.
• Fresh Herbs (Optional): Can be mixed with melted butter for brushing, adds aromatic finish.
• Honey (Optional): Complementary serving suggestion for sweet contrast.

Bake Zucchini Biscuits Like a Champ

Step 1: Fire Up The Oven

Crank the oven to 425F and grab a baking sheet. Line it with parchment paper or a silicone mat for perfect non-stick action.

Step 2: Mix Dry Powerhouses

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Garlic powder
• Black pepper

Step 3: Butter Breakdown

Snag cold butter and crumble it into the dry mixture. Use your fingers or a pastry cutter to create a landscape of coarse crumbs. The goal is a sandy texture that’ll make your biscuits crazy tender.

Step 4: Veggie and Cheese Party

Fold in shredded zucchini and cheddar cheese. Stir gently to distribute the goodness evenly throughout the dough.

Step 5: Buttermilk Magic

Pour buttermilk into the mixture. Stir super gently until the dough just starts holding together. Don’t go crazy mixing- lumpy is lovely!

Step 6: Shape Your Biscuits

Dust a surface with flour. Plop the dough down and pat into a thick circle. Use a biscuit cutter or drinking glass to create perfect rounds. Gather leftover scraps and re-roll.

Step 7: Bake To Golden Perfection

Arrange biscuits on the baking sheet with a little breathing room. Slide into the oven and bake until tops turn a gorgeous golden brown, about 12-15 minutes.

Step 8: Herbed Butter Finale

Want extra credit? Melt some butter and mix in fresh chopped herbs. Brush over piping hot biscuits right after they exit the oven.

Step 9: Serve With Swagger

Plate these beauties warm. Slather with butter, drizzle with honey, or serve alongside your main dish. Breakfast, brunch, or dinner- these biscuits crush it everywhere.

Useful Advice for Zucchini Biscuits

• Select Cold Butter: Use butter straight from the refrigerator to create flaky, tender biscuits with distinct layers that melt in your mouth.
• Squeeze Zucchini Moisture: Gently press shredded zucchini between paper towels to remove excess water, preventing soggy biscuits and maintaining ideal texture.
• Avoid Overworking Dough: Handle the dough minimally to keep biscuits light and soft; overmixing develops gluten and results in tough, dense biscuits.
• Customize Cheese Options: Experiment with different cheese varieties like parmesan, monterey jack, or goat cheese to create unique flavor profiles that complement the zucchini.
• Freeze for Later: Prepare unbaked biscuits, freeze on a baking sheet, then transfer to a freezer bag for quick homemade biscuits anytime- bake directly from frozen, adding 2-3 extra minutes to cooking time.

How to Save Zucchini Biscuits for Later

• Store cooled zucchini biscuits in an airtight container for up to 3 days in the refrigerator, keeping them fresh and preventing moisture buildup.
• Wrap individual biscuits tightly in plastic wrap, then place in a freezer bag and freeze for up to 1 month to preserve their flavor and texture.
• Warm biscuits at 350F for 5-7 minutes, helping restore their crispy exterior and soft interior without drying them out.
• Reheat refrigerated biscuits for 15-20 seconds, checking frequently to prevent toughening, ensuring a quick and convenient warm snack.

Pairing Options for Zucchini Biscuits

• Pair zesty zucchini biscuits with grilled herb-roasted chicken for a mouthwatering combination that highlights the biscuits' rich, buttery texture.
• Match these biscuits with a crisp, hoppy pale ale or a light white wine like Sauvignon Blanc to balance the rich, cheesy notes and refresh the palate.
• Top warm biscuits with honey butter or homemade raspberry jam for a sweet-savory twist that transforms the biscuits into an irresistible standalone treat.
• Serve alongside scrambled eggs and crispy bacon for a hearty morning meal that showcases the biscuits' versatile, comforting character.

Try These Zucchini Biscuit Upgrades

• Gluten-Free Zucchini Biscuits: Replace wheat flour with a blend of almond flour and gluten-free all-purpose flour for a celiac-friendly version.
• Vegan Herbal Biscuits: Swap butter with coconut oil and use plant-based cheese or nutritional yeast. Replace buttermilk with almond milk mixed with apple cider vinegar.
• Low-Carb Cauliflower Biscuits: Substitute flour with riced cauliflower and add extra cheese for binding. Use low-fat cream cheese to maintain moisture and texture.
• Dairy-Free Savory Biscuits: Use olive oil instead of butter and substitute buttermilk with unsweetened coconut milk. Add nutritional yeast for a cheesy flavor profile without dairy.

Questions About Zucchini Biscuits? Start Here

• Why use buttermilk in these zucchini biscuits?

Buttermilk helps create a tender, light texture and adds a subtle tangy flavor. The acidity also activates the baking soda, which helps the biscuits rise and become fluffy.

• Can I substitute regular milk for buttermilk?

Yes, you can make a quick buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk. Let it sit for 5 minutes before using to achieve a similar tangy effect.

• How finely should I grate the zucchini?

Grate the zucchini using the medium-sized holes of a box grater. Make sure to gently squeeze out excess moisture with a clean kitchen towel to prevent soggy biscuits.

• What if I don't have a biscuit cutter?

You can use the rim of a glass or simply cut the dough into square shapes with a knife. The most important thing is to cut cleanly without twisting the cutter to ensure the biscuits rise evenly.

Zucchini Biscuits Recipe

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• Total Time: 30 minutes
• Yield: 12 1x

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Description

Zucchini-packed biscuits bring Southern comfort to your kitchen with a hearty, rustic charm. Flaky, herbed rounds deliver homestyle goodness that compels hungry guests to gather around the table and savor each delightful bite.

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Ingredients

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Main Ingredients:

• 2 cups (250 g) all-purpose flour
• 1 cup shredded zucchini (squeezed to remove excess moisture)
• ½ cup (120 ml) buttermilk (or regular milk with ½ teaspoon vinegar)
• ½ cup (115 g) unsalted butter, cold and cubed

Leavening and Seasoning Ingredients:

• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon garlic powder (optional)
• ¼ teaspoon black pepper

Optional Flavor Enhancers:

• ½ cup shredded sharp cheddar cheese (optional, for a cheesy twist)

For Brushing (Optional):

• 2 tablespoons melted butter
• 1 teaspoon chopped fresh herbs (such as parsley or thyme)

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Instructions

1. Activate the oven to a scorching 425F (220C), positioning a parchment-lined baking sheet for the incoming zucchini delights.
2. Combine flour, leavening agents, seasoning powders, and spices in a spacious mixing vessel, whisking thoroughly to ensure uniform distribution.
3. Incorporate chilled butter into the dry mixture, using fingertips or a pastry tool to create a textured, crumbly consistency that resembles coarse sand.
4. Gently fold shredded zucchini and sharp cheddar throughout the developing dough, ensuring even integration of the verdant vegetable and tangy cheese.
5. Introduce buttermilk incrementally, stirring with a delicate touch until the ingredients barely coalesce into a cohesive mass – resist overmixing to maintain tender potential.
6. Transfer the nascent dough onto a flour-dusted surface, patting into a robust disc approximately one inch thick. Utilize a circular cutter to transform the dough into precise rounds, reassembling remnants to maximize yield.
7. Arrange biscuit rounds on the prepared sheet, positioning them with slight separation to encourage optimal rising and golden-brown exterior development.
8. Slide the baking sheet into the preheated oven, allowing 12-15 minutes of transformative heat to elevate the biscuits to crisp, aromatic perfection.
9. Optional enhancement involves brushing freshly emerged biscuits with herb-infused melted butter, adding an aromatic flourish to the warm, inviting treats.
10. Present immediately, accompanied by softened butter, drizzled honey, or as a complementary side to your preferred main course.

Notes

• Squeeze excess moisture from shredded zucchini using a clean kitchen towel to prevent soggy biscuits and maintain a perfect texture.
• Use cold butter and buttermilk for the flakiest, most tender biscuits that rise beautifully and create delicate layers.
• Avoid overmixing the dough to keep biscuits light and soft; gentle handling prevents tough, dense results.
• For gluten-free options, substitute all-purpose flour with a cup-for-cup gluten-free blend and add a pinch of xanthan gum for better binding.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Snacks, Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 210
• Sugar: 1 g
• Sodium: 380 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 23 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 30 mg