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.
Ingredients
Scale
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)
Instructions
- Activate the oven to a scorching 425F (220C), positioning a parchment-lined baking sheet for the incoming zucchini delights.
- Combine flour, leavening agents, seasoning powders, and spices in a spacious mixing vessel, whisking thoroughly to ensure uniform distribution.
- Incorporate chilled butter into the dry mixture, using fingertips or a pastry tool to create a textured, crumbly consistency that resembles coarse sand.
- Gently fold shredded zucchini and sharp cheddar throughout the developing dough, ensuring even integration of the verdant vegetable and tangy cheese.
- Introduce buttermilk incrementally, stirring with a delicate touch until the ingredients barely coalesce into a cohesive mass – resist overmixing to maintain tender potential.
- 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.
- Arrange biscuit rounds on the prepared sheet, positioning them with slight separation to encourage optimal rising and golden-brown exterior development.
- Slide the baking sheet into the preheated oven, allowing 12-15 minutes of transformative heat to elevate the biscuits to crisp, aromatic perfection.
- Optional enhancement involves brushing freshly emerged biscuits with herb-infused melted butter, adding an aromatic flourish to the warm, inviting treats.
- 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