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!
One reader, Rachel, commented: “Oh my goodness, these are wonderful! So flaky and soft! A lovely way to enjoy zucchini and herbs fresh from the garden. Will definitely make these again! ★★★★★“
After one bite of my first 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 flavors 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… flavorless 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 clean 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 by 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:
- 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!
- 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.
- Salt, Pepper, & Garlic Powder: Some salt helps extract liquid from the zucchini in step 1, and 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.
- Parmesan Cheese: I prefer parmesan for its salty, nutty, and robust flavor. Feel free to swap for cheddar cheese (like my cheddar biscuits), pecorino romano, pepper jack, smoked gouda, asiago (like my asiago-crusted skillet bread), or a combo of these.
- 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!).
- Herbs: I suggest basil and parsley, but feel free to swap/add dill, chives, thyme, etc.
- 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 been removed 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 to bake:
Feel free to swap for another hard or medium-hard cheese you can shred like cheddar, pecorino romano, pepper jack, smoked gouda, asiago, or a combo of any of these. I would avoid super-soft cheeses. Feta cheese would likely be OK!
Absolutely. In fact, that’s how I first tested the recipe. Gently shape into balls as the recipe instructs below, then arrange in a greased 10-inch cast iron skillet (or any 10-inch oven-safe skillet). See recipe Notes for suggested bake time.
Absolutely; use the same amount. You’ll still want to drain/squeeze out the moisture as the recipe instructs below.
Yes! Send your taste buds on a journey (LOL) and feel free to swap out the herbs, 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 the zest of a lemon. Be sure to comment below if you try anything else. I plan to make these a lot and love to play around with new flavors.
Zucchini Biscuits (Parmesan Herb)
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 biscuits
- Category: Bread
- Method: Baking
- Cuisine: American
Description
These zucchini drop biscuits are filled with vibrant flavors like basil, parsley, parmesan, garlic, and black pepper, and they’re 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.
Ingredients
- 1 and 1/4 cups (150g) shredded zucchini
- 1 teaspoon salt, divided
- 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled), plus more as needed
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon garlic powder (or 2 cloves minced garlic)
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup (60g) freshly grated parmesan cheese
- 1/2 cup (8 Tbsp; 113g) unsalted butter, cold & cubed
- 2 Tablespoons chopped fresh basil (or 1 and 1/2 teaspoons dried)
- 1 Tablespoon chopped fresh parsley (or 1 teaspoon dried)
- 1 cup (240ml) buttermilk*, cold, plus 2 Tablespoons for brushing on top
- optional, for topping: flaky sea salt
Instructions
- Preheat oven to 425°F (218°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Drain the zucchini: Line a colander or large bowl with a few paper towels or a clean, thin kitchen towel. (You can also use 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 towels begin absorbing some liquid. Let sit for 10 minutes. Lift everything up using the bottom 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 about 1/2 cup of shredded zucchini to use in the dough. A little more or less is fine.
- 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 2 forks, 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.
- 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. Add a sprinkle of flour if dough seems too wet.
- Divide the dough into 12 equal portions, about 4 Tablespoons of dough each. If you want to be precise, each should weigh about 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.
- Bake for 19–21 minutes or until the tops are golden brown. For a more accurate test, the biscuits are done when an instant-read thermometer inserted into the center registers 195–200°F (90–93°C).
- Remove from the oven and enjoy warm. Cover leftovers tightly and store at room temperature or in the refrigerator for up to 5 days.
Notes
- 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 tightly in plastic wrap (plastic wrap is best for freshness), place in a freezer-safe container or zip-top bag, 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.
- 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
- 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.
- 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.
- Other Cheeses: I prefer parmesan for its salty, nutty, and robust flavor. Feel free to swap for another hard or medium-hard cheese you can shred such as cheddar, pecorino romano, pepper jack, smoked gouda, asiago, or a combo of any of these totaling 3/4 cup. I would avoid super-soft cheeses like goat cheese. Feta cheese would likely be OK!
- 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.
- 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.
- 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 the zest of a lemon. Have fun with different flavors.
So easy to come together and absolutely delicious!
Another easy to follow recipe that is even easier to eat (and freeze)!
Delicious! I used unflavored unsweetened yogurt since I didn’t have buttermilk and they turned out just fine. I served them with a meal to some friends and had the satisfaction of seeing them reach for the biscuit basket more than once – one even asked to take one for the road to include with her tomorrow’s lunch 🙂
I’m by all means a novice baker when it comes to doughs like biscuits and yeast based doughs but this recipe was easy to follow and execute, even for someone like myself. The flavor was delicious and naturally, the zucchini was flavorless allowing the seasonings to shine throughout each bite.
My family absolutely loved these zucchini biscuits. They were so moist and flavorful.
So yummy. Great recipe to use the zucchini from the garden.
So quick and delicious. Drop biscuits are the way to go. i like the versatility to add different herbs and flavors
Pretty simple recipe that turned out absolutely delicious! It’s nice to have another savory option for the over abundance of zucchini this time of year! Plus, I mean, this recipe has a bunch of Parmesan cheese which I am never going to complain about.
These were fluffy and baked up nice and high.
These are so delicious.
This recipe is definitely a keeper! I was quite excited to try it since I had some fresh zucchini. The biscuits turned out wonderful, so tasty and easy to make. I can’t wait to make more.
These were easy and so yummy! My husband was skeptical but ultimately loved them too.
These were so delicious, and not at all what I expected. But in the best way possible! Will definitely be making these again!
These were a great addition to our dinner! They were really easy to make and came out perfectly! A great way to use some of our extra zucchini! I will definitely make these again!
A delicious and different type of biscuit! Very easy too!
Hi. Only left myself a couple of days to get this done lol. I don’t eat cheese. OK to leave it out?
Hi Heather, yes, you can omit the cheese if desired.
These are delicious! Would be a good pair with a bowl of soup!
I just made these as it was finally a cooler day. Super easy to make and super tasty. I did use the buttermilk hack as my little store doesn’t carry it. Shared it with my Norwegian friends and they loved them too!
These are so good! I wasn’t super excited when I saw this challenge but these turned out to be sooo good. The addition of fresh basil from my garden and freshly grated parmesan really add to the zucchini flavor. Loved these!
These smelled so good when they were baking I could not wait to eat them. I was not disappointed. They are such a great savoury biscuit mmm
These were so easy and delicious. The house smelled so good while these were baking. I used 2 tbs of fresh basil from my garden.
These were super easy. The flavor is a bit lackluster for me but I’m excited to try these in the future with other ingredients!
This recipe was a surprise hit! I wasn’t sure that zucchini would work in a scone (as we call them in Australia)/biscuit but the combination of the fresh herbs and parmesan was delicious. The entire batch disappeared with soup for dinner. Definitely making these little gems again.
Any luck with trying gluten-free?
Also, can I leave out the garlic? My friend has an extreme sensitivity.
Hi Kylie, you can leave out the garlic. For the flour, I haven’t personally tested these with GF flour. However, a reader commented recently “I even made it Gluten free by using the same amount of Cup4Cup gluten free flour and they were marvelous!”
Easy and delicious!
So good! Excellent flavor and consistency.
Works excellent when doubled. My friend gave me one of those cliche giant zucchini and this made great use of it.
These biscuits were moist and delicious! I love the addition of parm, and the flaky sea salt sprinkled over the tops takes it to a new level!
This recipe came together really easy and were very tasty!
Delicious! I was planning to freeze the extra and ended up serving them at dinner and eating them all while they were warm!