If you’ve ever found yourself with an abundance of zucchini and a desperate need to do something other than make bread, these zucchini biscuits are your answer.
They’re everything a great biscuit should be: flaky, buttery, tall, and tender. But they’re also packed with tender shreds of zucchini and fresh herbs, adding a savory, garden-fresh twist that makes them completely irresistible.
Serve them alongside a bowl of soup, piled high with eggs for breakfast, or simply slathered with butter all on their own. They’re the kind of biscuit that disappears before you’ve even finished the meal. Zucchini has never been this exciting.
The Secret to Flaky, Never-Soggy Zucchini Biscuits
The challenge with adding zucchini to biscuits is moisture. Zucchini is mostly water, and too much moisture will turn your flaky biscuits into sad, soggy pucks.
The secret is salting and draining the zucchini. After shredding, toss the zucchini with a little salt and let it sit for 10-15 minutes. Then, squeeze it firmly in a clean kitchen towel or paper towels to remove as much liquid as possible. This simple step concentrates the flavor and ensures your biscuits stay light and flaky.
The other secret? Very cold butter and minimal handling. Cold butter creates steam as it bakes, creating those glorious flaky layers. Handle the dough gently, and you’ll be rewarded with the best zucchini biscuits of your life.
Ingredients
For the Zucchini Biscuits (Makes 8-10 biscuits):
- 2 cups (250g) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder (optional)
- ½ cup (113g) unsalted butter, very cold, cut into small cubes
- 1 cup (150g) shredded zucchini (about 1 medium zucchini)
- ¼ cup (15g) fresh herbs (chives, parsley, dill, or a mix), finely chopped
- ½ cup (120ml) buttermilk, cold (plus more for brushing)
- Flaky sea salt, for topping
Instructions
1. Preheat and Prep: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper .
2. Shred and Drain the Zucchini: Shred the zucchini using a box grater. Place the shreds in a colander or bowl, toss with a pinch of salt, and let sit for 10-15 minutes. Then, transfer to a clean kitchen towel or several layers of paper towels and squeeze firmly to remove as much liquid as possible. You should have about ½ cup of squeezed zucchini .
3. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, sugar, salt, pepper, and garlic powder (if using) .
4. Cut in the Butter: Add the cold butter cubes to the flour mixture. Using a pastry blender, fork, or your fingertips, cut the butter into the flour until the mixture resembles coarse meal with pea-sized butter pieces. Work quickly to keep the butter cold .
5. Add Zucchini and Herbs: Add the squeezed zucchini and fresh herbs to the bowl. Toss gently to distribute .
6. Add Buttermilk: Pour the cold buttermilk over the mixture. Stir with a fork just until a shaggy dough forms. Do not overmix. The dough will be sticky and messy—that’s perfect .
7. Shape the Biscuits: Turn the dough out onto a lightly floured surface. Gently bring it together with your hands, then pat it into a rectangle about 1-inch thick. Fold it over itself once or twice for extra layers, then pat it back to 1-inch thickness.
Use a biscuit cutter or sharp knife to cut into rounds or squares. Press straight down without twisting—twisting seals the edges and prevents rising .
8. Arrange on Baking Sheet: Place the biscuits on the prepared baking sheet, spacing them about 2 inches apart. For softer sides, place them closer together; for crispier edges, space them apart .
9. Brush and Top: Brush the tops with a little buttermilk and sprinkle with flaky sea salt .
10. Bake: Bake for 15-18 minutes until the biscuits are golden brown and have risen beautifully .
11. Cool Slightly: Let the biscuits cool on the baking sheet for 5-10 minutes before serving .
12. Serve and Store: Serve warm with butter. Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months .
Pro-Tips for Zucchini Biscuit Greatness
- Squeeze the Zucchini Thoroughly: This step is non-negotiable. Removing as much moisture as possible ensures flaky, not soggy, biscuits .
- Keep Everything Cold: Cold butter and cold buttermilk create steam and flaky layers. If your kitchen is warm, pop the shaped biscuits in the fridge for 10 minutes before baking .
- Don’t Overwork the Dough: Mix just until combined. Overworking develops gluten and makes biscuits tough .
- Use Fresh Herbs: Fresh herbs add brightness and flavor. Dried herbs won’t give you the same result .
- Serve Warm: Biscuits are at their absolute best fresh from the oven. Serve them warm with plenty of butter .
