Biscuits are perfect. Zucchini makes them moist and fluffy. Everyone wins.
Flaky, buttery layers. Shredded zucchini mixed right in. No one will guess there’s a vegetable hiding inside. 30 minutes. Breakfast, lunch, dinner.
Step-by-Step Instructions
Preheat and Prep Zucchini
Preheat oven to 450°F (230°C). Line baking sheet with parchment.
Shred zucchini. Place in a clean kitchen towel and squeeze out as much liquid as possible.
Mix Dry Ingredients
Whisk flour, baking powder, salt, and pepper. Cut in cold butter until mixture looks like coarse meal.
Add Wet Ingredients
Whisk buttermilk and egg. Add to flour mixture. Stir until just combined.
Fold in squeezed zucchini, cheese, and chives (if using).
Shape and Cut
Turn dough onto floured surface. Pat into a 1-inch thick circle.
Cut into 8-10 biscuits with a 2-inch cutter. Place on baking sheet.
Bake
Bake 10-12 minutes until golden brown. Serve warm.
Summary
Prep Time: 15 minutes | Cook Time: 10-12 minutes | Total Time: 25-30 minutes
Yield: 8-10 biscuits
Difficulty: Easy
Storage Notes
Room Temp:
Store in an airtight container for 2 days.
Freezer Friendly:
Freeze unbaked biscuits for 3 months. Bake from frozen at 450°F for 12-15 minutes.
Pro Tip:
- Squeeze zucchini DRY. Wet zucchini = soggy biscuits.
