Description
Savory zucchini biscuits combine garden-fresh vegetables with tender, flaky pastry. Southern comfort meets fresh ingredients in this simple, irresistible side dish you’ll want to enjoy alongside grilled meats or salads.
Ingredients
Scale
- 1 cup shredded zucchini (squeezed to remove excess moisture)
- 2 cups (250 g) all-purpose flour
- ½ cup (115 g) unsalted butter, cold and cubed
- ½ cup (120 ml) buttermilk (or regular milk with ½ tsp vinegar)
- ½ cup shredded sharp cheddar cheese (optional, for a cheesy twist)
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp garlic powder (optional)
- ¼ tsp black pepper
- 2 tbsps melted butter
- 1 tsp chopped fresh herbs (such as parsley or thyme)
Instructions
- Preheat Preparation: Ignite the oven to 425F (220C), strategically positioning a parchment-lined baking sheet to welcome the upcoming zucchini biscuits.
- Dry Ingredient Fusion: In a generous mixing bowl, vigorously whisk flour, baking powder, salt, and black pepper until perfectly homogenized, creating a uniform dry foundation.
- Butter Integration: Delicately massage cold butter into the flour mixture, transforming the ingredients into a sandy, textured landscape that promises flaky potential.
- Moisture and Flavor Incorporation: Gently fold shredded zucchini and sharp cheddar throughout the developing dough, ensuring an even distribution of verdant vegetable and tangy cheese elements.
- Liquid Harmonization: Tenderly introduce buttermilk, stirring with a light touch until the ingredients barely coalesce into a cohesive mass – maintaining the delicate promise of tender biscuits.
- Shaping and Cutting: Transfer the dough onto a flour-dusted surface, gently patting into a robust disc approximately one inch thick. Utilize a circular cutter to craft precise rounds, reincorporating remnants to maximize yield.
- Baking Transformation: Carefully arrange biscuit rounds on the prepared sheet, allowing slight separation to encourage optimal rising and develop a golden-brown exterior during the culinary metamorphosis.
- Oven Finale: Slide the baking sheet into the preheated oven, allowing 12-15 minutes of transformative heat to elevate the biscuits to crisp, aromatic perfection.
- Serving Suggestion: Optional enhancement involves brushing freshly emerged biscuits with herb-infused melted butter, adding a final aromatic flourish to these warm, inviting treats. Serve immediately alongside softened butter, drizzled honey, or as a complementary companion to your chosen main course.
Notes
- Squeeze Moisture: Remove excess liquid from shredded zucchini by pressing between paper towels to prevent soggy biscuits and maintain a crisp texture.
- Butter Temperature Matters: Use cold, cubed butter and work quickly to create flaky, layered biscuits with maximum rise and tender crumb.
- Gentle Mixing Technique: Mix ingredients just until combined; overmixing develops gluten, resulting in tough, dense biscuits instead of light, airy treats.
- Cheese Selection Tip: Choose a sharp cheddar with bold flavor that complements the mild zucchini, enhancing the overall taste profile of the biscuits.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snacks, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 197
- Sugar: 1 g
- Sodium: 211 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 31 mg