Description
These Zucchini Biscuits are a delicious and savory treat combining fresh shredded zucchini, cheese, and scallions, all baked to golden perfection. Light and fluffy thanks to thorough draining of zucchini liquid, these biscuits make a perfect side or snack. Enhanced optionally with a garlic butter topping, they bring a wonderful twist to traditional biscuits.
Ingredients
Units
Scale
Vegetables
- 1 1/4 cups shredded zucchini (about a heaping cup full, skin on, washed)
- 1/4 cup sliced scallions
Dry Ingredients
- 2 cups flour
- 1 1/2 tablespoons baking powder
- 1 teaspoon salt (plus extra for seasoning zucchini)
- 1/4 teaspoon black pepper (more to taste)
- 1/2 teaspoon garlic powder
- A few dashes of red pepper (optional)
Wet Ingredients
- 1/4 cup butter, cut into small cubes
- 1 cup whole milk
- 1 large egg
- 1 1/2 cups shredded cheese (cheddar blend, Parmesan, Mozzarella, or a combination)
Optional Topping
- 3 tablespoons melted butter
- 1 tablespoon garlic paste or 1/2 teaspoon garlic powder (for garlic butter topping)
Instructions
- Prepare the zucchini: Shred zucchini with a box or cheese grater, leaving the skin on. Place shredded zucchini in a colander lined with paper towels and sprinkle with salt to draw out moisture. Let it drain for about 15 minutes to an hour, then press down firmly with clean paper towels to remove as much liquid as possible. This step is critical for fluffy biscuits.
- Mix dry ingredients: In a large mixing bowl, combine flour, baking powder, salt, black pepper, garlic powder, and optional red pepper dashes. Mix thoroughly to evenly distribute the leavening and seasonings.
- Incorporate butter: Cut cold butter into small cubes and work it into the dry ingredients using a pastry cutter or your fingertips until the mixture is crumbly and resembles coarse meal.
- Combine wet ingredients: In a separate bowl, whisk together the egg and whole milk until smooth. Add the shredded cheese, scallions, and thoroughly drained zucchini into the liquid mixture.
- Form the dough: Add the wet ingredients to the dry ingredients and gently mix just until everything is incorporated. Avoid overmixing to keep biscuits tender.
- Shape the biscuits: Line a baking sheet with parchment paper. Using an ice cream scoop or measuring ¼ cup portions, scoop dough onto the prepared sheet, spacing the biscuits about 2 inches apart.
- Bake: Preheat oven to 400°F (204°C). Bake biscuits for approximately 20 minutes until cooked through and the tops begin to turn golden. For a deeper color, you may leave them slightly longer.
- Optional garlic butter topping: With 3-5 minutes remaining on baking time, mix melted butter with garlic paste or garlic powder. Remove biscuits briefly from the oven and brush tops liberally with the garlic butter mixture. Return to oven to finish baking.
- Serve warm: Remove biscuits from oven and serve immediately while warm and fluffy. Enjoy your savory zucchini biscuits!
Notes
- Ensure to press out as much liquid as possible from shredded zucchini before mixing to achieve the lightest biscuits.
- Salting the zucchini while it drains helps draw out excess moisture.
- Bake the biscuits immediately after forming dough for best texture.
- Use parchment paper on the baking sheet to prevent sticking and encourage even baking.
- Try different cheese blends to customize flavor.
- Garlic butter topping is optional but adds a delicious savory finish.
Nutrition
- Serving Size: 1 biscuit
- Calories: 180
- Sugar: 1.2g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 40mg
