These are my tender yet flaky zucchini biscuits, made drop-style in about 40 minutes without a mixer, rolling pin, or biscuit cutter. Savory flavors like parmesan cheese, fresh basil, parsley, and garlic infuse every buttery bite. And when they’re combined with garden zucchini and tangy buttermilk, it’s nearly impossible to resist a second helping. Good thing this recipe makes a dozen!

After my one bite of my 1st successful batch of zucchini biscuits, I knew I struck recipe gold.

I’m not sure why it took me so long to incorporate one of my favorite summer ingredients into biscuits, but I’m glad I never have to go another day without the option to make something so scrumptiously delicious. 😉 And you don’t either.

Endless Reasons to Love These Zucchini Biscuits

• Tender and soft with flaky interior and crisp-crumbly edges
• Recipe highlights garden-fresh flavors (basil, parsley, zucchini)
• Easy breezy parmesan cheesy
• Feel free to add different flavor like dill, crushed red pepper flakes, bacon, thyme, chives, lemon zest, etc
• No rolling pin, no biscuit cutter needed
• Can easily be doubled
• Egg-free and nut-free
• Biscuits freeze beautifully
• Versatile—enjoy as a side dish for dinner, fill with sandwich fixings for lunch, serve with eggs for breakfast

Squeeze Moisture Out of the Zucchini

If you learn one thing from these headnotes, it’s this: extract some liquid from your zucchini before using in the biscuit dough.

You see, zucchini is a very wet ingredient which is why it’s so lovely in baked goods like zucchini bread and zucchini cake… moisture! In other dishes where you’re not looking for extra moisture, it can negatively affect the outcome. To combat this:

• Shred the zucchini: If you’re looking for a tool for this, I own and love this box grater because it’s easy to use, grates quickly, and has held up well with regular use. (See many of my recommended baking tools here.) A box grater is handy because you’ll need it to freshly grate the parmesan cheese, too.
• Drain for 10 minutes: Lightly sprinkle the shredded zucchini with salt, place into a paper towel or dish towel-lined colander or bowl, cover and let sit for 10 minutes. Give it a squeeze, and then use in the biscuit dough. You’ll find the volume of zucchini reduced more than half!

This step is crucial and something I do when I make zucchini fritters, too. Use the time the zucchini is draining to prep your other ingredients and start the dough.

Other Ingredients You Need

Each ingredient has a specific job, so I don’t recommend leaving any out. However, feel free to substitute with my suggestions. Here’s a brief rundown so you understand the importance of each:

1. Flour: I used my buttermilk biscuits recipe as the starting point, so both recipes use the same amount of flour. I have not tried these with gluten free flour, so let me know if you do!
2. Baking Powder & Baking Soda: These aren’t layered biscuits—they’re drop biscuits—so you don’t have to be as concerned about building height. Therefore, I reduced the baking powder. I also use baking soda to help the biscuits develop a nice golden brown crust.
3. Salt, Pepper, & Garlic Powder: Some salt helps extract liquid from the zucchini in step 1, the remainder goes into the dry ingredients with the pepper and garlic powder. Feel free to increase to 1 teaspoon garlic powder for more flavor, or use 2 cloves minced garlic.
4. Parmesan Cheese: I prefer parmesan for its salty, nutty, and robust flavor. Feel free to swap for cheddar cheese (like my cheddar biscuits), pepper jack, smoked gouda, asiago, or a combo of these.
5. Cold Butter: Make sure the butter is cubed and very cold. The colder the butter, the more flakes in the biscuits and the less they’ll spread (a good thing!).
6. Herbs: I suggest basil and parsley, but feel free to swap/add dill, chives, thyme, etc.
7. Cold Buttermilk: For exceptionally tangy flavor. This recipe uses 1 cup of buttermilk, so you can absolutely use a buttermilk substitute here if needed.

Making Zucchini Biscuits: Step-by-Step Photos

Cut the cold butter into the dry ingredients with a pastry cutter. If you don’t have a pastry cutter, you can use two forks or a food processor. You’re looking for coarse crumbles with pea-sized chunks of flour-coated butter:

Add the herbs and drained/squeezed zucchini. Because so much moisture has released from the zucchini, you’ll only have about 1/2 cup for the dough. Add the buttermilk:

Mix to combine into a shaggy, crumbly dough:

Divide dough into 12 equal portions, about 4 Tablespoons of dough each, or about 65 grams each. Shape into a ball as best you can, but don’t overthink it. There’s no folding, layering, or rolling pin needed! Place on lined baking sheets, then brush with buttermilk. Feel free to sprinkle with flaky sea salt, if desired:

The biscuits take only about 20 minutes:

Print

Zucchini Biscuits (Parmesan Herb)

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5 from 5 reviews

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  Author: Sally
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  Prep Time: 20 minutes
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  Cook Time: 20 minutes
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  Total Time: 40 minutes
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  Yield: 12 biscuits
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  Category: Bread
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  Method: Baking
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  Cuisine: American

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Description

These are zucchini drop biscuits filled with vibrant flavors like basil, parsley, parmesan, garlic, and black pepper and ready in just 40 minutes. Be sure to drain and wring out moisture from the shredded zucchini as instructed in step 2. See recipe Notes for more flavor ideas and freezing instructions.

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Instructions

1. Preheat oven to 425°F (218°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
2. Drain the zucchini: Line a colander or large bowl with a few paper towels or a clean, thin kitchen towel. (You can also use a cheesecloth for this step.) Place the shredded zucchini inside. Add 1/2 teaspoon salt, and gently mix together. Top with another paper towel and press down so the paper towels begin absorbing some liquid. Let sit for 10 minutes. Lift everything up using the bottom paper towel and, over the sink, wring/squeeze out as much liquid as you can. The goal is to remove as much moisture from the zucchini as possible. Give your hands a break if needed, then return to squeezing out more liquid. You will be amazed how much liquid you wring out! You’ll have around 1/2 cup of shredded zucchini to use in the dough. A little more or less is fine.
3. Make the biscuits: Place the flour, remaining 1/2 teaspoon salt, baking powder, baking soda, garlic powder, pepper, and parmesan cheese together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Cut/pulse until coarse crumbs form. Do not over-mix. If you used a food processor, pour the mixture into a large bowl.
4. Fold in the basil, parsley, and zucchini. Make a well in the center of the mixture. Pour 1 cup (240ml) buttermilk on top. Fold everything together with a large spoon or spatula until it comes together in one shaggy-looking ball. Avoid overworking the dough as best you can.
5. Divide the dough into 12 equal portions, about 4 Tablespoons of dough each. If you want to be precise, each should weigh around 65 grams. Shape into a ball as best you can and arrange 6 biscuits on each prepared baking sheet. Brush each evenly with remaining buttermilk. If desired, sprinkle each lightly with flaky sea salt.
6. Bake for 19–21 minutes or until the tops are golden brown. For a more accurate doneness test, the biscuits are done when an instant-read thermometer inserted into the center registers 195–200°F (90–93°C).
7. Remove from the oven and enjoy warm. Cover leftovers tightly and store at room temperature or in the refrigerator for up to 5 days.

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Notes

1. Make Ahead & Freezing Instructions: Baked biscuits freeze well for up to 3 months. Thaw at room temperature or in the refrigerator, then warm up to your liking before serving. You can also freeze the biscuit dough. Prepare the dough in steps 2 through 4. Wrap up tightly in plastic wrap (plastic wrap is best for freshness) and freeze for up to 3 months. Thaw overnight in the refrigerator, then continue with step 5. Also, after step 4, you can wrap the dough in plastic wrap and refrigerate for up to 2 days before continuing with step 5.
2. Special Tools (affiliate links): Box Grater | Colander | Glass Mixing Bowls | Whisk | Pastry Cutter or Food Processor | Baking Sheet | Silicone Baking Mat or Parchment Paper | Pastry Brush | Flaky Sea Salt
3. Can I Bake These in a Cast Iron Skillet? Absolutely. In fact, that’s how I first tested the recipe. Gently shape into balls as the recipe instructs, then arrange in a greased 10-inch cast iron skillet (or any 10-inch oven-safe skillet). The bake time is closer to 23–24 minutes.
4. Can I Use Yellow Squash Instead of Zucchini? Absolutely; use the same amount. You’ll still want to drain/squeeze out the moisture as the recipe instructs.
5. Other Cheeses: I prefer parmesan for its salty, nutty, and robust flavor. Feel free to swap for cheddar cheese, pepper jack, smoked gouda, asiago, or a combo of any of these totalling 3/4 cup. I would avoid super soft cheeses like goat cheese. Feta cheese would likely be OK!
6. Cold Ingredients in Dough: Make sure the butter and buttermilk are SUPER cold. Cold ingredients, as well as chilling, help the crust keep its shape.
7. Buttermilk: Buttermilk adds unbelievable flavor and texture to this dough. If you don’t have buttermilk, use this DIY buttermilk substitute instead. Add 2 teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup. Then add enough cold whole milk until it reaches 1 cup (240ml). Stir together and let it sit for 5 minutes before using in the recipe.
8. Other Flavor Ideas: Feel free to swap out the basil and parsley, or leave them in, and use some fresh dill or thyme, a couple Tablespoons of chopped chives, a few slices of cooked bacon (chopped), a sprinkle of red pepper flakes, or a zest of a lemon. Have fun with different flavors.