Zucchini Biscuits

These Zucchini Biscuits are the perfect blend of warm, cheesy deliciousness and a unique way to incorporate veggies into your meals. Ideal for breakfast, brunch, or as a side dish, they are quick to prepare and can easily be frozen for enjoying later. The standout feature is their light texture paired with savory flavors, making them a hit at any gathering.

Why You’ll Love This Recipe

• Easy to Make: With simple ingredients and straightforward steps, these biscuits come together quickly.
• Versatile: Enjoy them fresh out of the oven or freeze for later; they suit any meal.
• Flavor-Packed: The combination of cheese, garlic, and zucchini creates a delightful taste experience.
• Healthy Twist: Incorporating zucchini adds moisture and nutrients without compromising flavor.
• Perfect for Any Occasion: Whether it’s a family dinner or a picnic, these biscuits are sure to impress.

Tools and Preparation

Before you start making your Zucchini Biscuits, gather your tools to ensure a smooth cooking process.

Essential Tools and Equipment

• Mixing bowl
• Cheese grater
• Colander
• Baking sheet
• Parchment paper
• Ice cream scoop (or measuring cup)
• Pastry cutter (or your fingers)

Importance of Each Tool

• Mixing bowl: Essential for combining all ingredients efficiently.
• Colander: Helps drain excess moisture from the shredded zucchini for lighter biscuits.
• Ice cream scoop: Makes portioning the dough easy and uniform.

Ingredients

These Zucchini Biscuits are easy zucchini recipe. Warm, cheesy deliciousness. You can also make zucchini drop biscuits and freeze for warm biscuits any time with no fuss!

For the Dough

• 1 1/4 cups shredded zucchini (or a heaping cup full)
• 2 cups flour
• 1 1/2 TBS baking powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper (or more to taste)
• 1/2 teaspoon garlic powder
• A few dashes of red pepper (optional)
• 1/4 cup butter (cut into small cubes)
• 1 cup whole milk
• 1 egg
• 1 1/2 cups shredded cheese (cheddar blend, Parmesan, Mozzarella or a combination)
• 1/4 cup sliced scallions

Optional Garlic Butter Topping

• Garlic paste or powder mixed with 3 TBS melted butter

How to Make Zucchini Biscuits

Step 1: Prepare the Zucchini

Shred your zucchini using a cheese grater or box grater. Leave the skin on after washing it.

Step 2: Drain Excess Moisture

Place shredded zucchini in a colander set over paper towels. Season it with salt and let it sit for about 15 minutes. Use clean paper towels to press down on the zucchini to squeeze out as much liquid as possible.

Step 3: Mix Dry Ingredients

In a mixing bowl, combine flour, baking powder, salt, black pepper, garlic powder, and red pepper if using.

Step 4: Cut in Butter

Using a pastry cutter or your fingers, cut in the butter cubes until they are well incorporated into the dry ingredients.

Step 5: Combine Wet Ingredients

Whisk the egg into the milk in another bowl. Add this mixture along with cheese, scallions, and drained zucchini into the dry ingredients.

Step 6: Mix Until Incorporated

Gently mix everything together until just combined; do not overmix.

Step 7: Prepare Baking Sheet

Line a baking sheet with parchment paper.

Step 8: Scoop Dough

Use an ice cream scoop to portion out dough onto the prepared baking sheet, spacing them about 2 inches apart.

Step 9: Bake

Place in a preheated oven at 400 degrees Fahrenheit for about 20 minutes or until cooked through and lightly golden on top.

Step 10: Brush with Garlic Butter (Optional)

If you wish to add a garlic butter topping, mix melted butter with garlic paste or powder. With about 3-5 minutes left in baking time, brush this mixture liberally over the tops of biscuits before returning them to finish baking.

Step 11: Serve Warm

Remove from oven when done and serve warm; enjoy these delightful Zucchini Biscuits!

How to Serve Zucchini Biscuits

Zucchini Biscuits are a versatile dish that can complement various meals. They are warm, cheesy, and perfect for any occasion. Here are some delightful serving suggestions to enhance your dining experience.

As a Breakfast Item

• Pair with scrambled eggs for a comforting morning meal.
• Serve alongside fresh fruit for a balanced start to your day.

With Soup

• Enjoy these biscuits dipped in tomato soup, adding a cheesy twist.
• They also pair well with creamy potato or vegetable soups.

As an Appetizer

• Cut into smaller pieces and serve with marinara sauce for dipping.
• Accompany with a spread of hummus or guacamole.

For Picnics or Potlucks

• Pack them in a basket; they are easy to transport and serve.
• Pair with a fresh salad for a light summer meal.

How to Perfect Zucchini Biscuits

Making perfect Zucchini Biscuits is easier than you think! Follow these tips to elevate your biscuit game.

• Drain zucchini well: Ensuring excess moisture is removed will result in lighter biscuits.
• Use cold butter: This helps create flaky layers in your biscuits when baked.
• Don’t overmix: Mix just until ingredients are incorporated to keep the texture fluffy.
• Experiment with cheese: Try different cheese blends for varied flavor profiles in your biscuits.
• Adjust seasoning: Taste and modify salt, pepper, and spices according to your preference.

Best Side Dishes for Zucchini Biscuits

Zucchini Biscuits pair beautifully with numerous side dishes. Here are some excellent options to consider when planning your meal.

1. Garden Salad: A mix of greens and veggies provides freshness and crunch.
2. Roasted Vegetables: Carrots, bell peppers, or asparagus add color and nutrition on the plate.
3. Fruit Salad: A refreshing blend of seasonal fruits complements the savory flavors of the biscuits.
4. Potato Wedges: Crispy wedges provide a satisfying crunch alongside soft biscuits.
5. Coleslaw: The tangy crunch of coleslaw balances out the richness of the biscuits.
6. Grilled Chicken: A protein-packed option, grilled chicken adds heartiness to the meal.

Common Mistakes to Avoid

Making Zucchini Biscuits can be a breeze, but there are a few common pitfalls to watch out for.

• Bold Phrase: Not draining the zucchini properly. Ensure you salt and drain the zucchini to avoid soggy biscuits.
• Bold Phrase: Overmixing the dough. Mix just until incorporated to keep the biscuits light and fluffy.
• Bold Phrase: Skipping the parchment paper. Using parchment prevents sticking and helps with even baking.
• Bold Phrase: Ignoring baking time. Keep an eye on your biscuits; they should be golden on top but not overbaked.
• Bold Phrase: Forgetting the cheese. Cheese adds flavor and moisture, so don’t skip this crucial ingredient.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Biscuits can last up to 3 days in the refrigerator.

Freezing Zucchini Biscuits

• Place cooled biscuits in a freezer-safe bag or container.
• They can be frozen for up to 3 months.

Reheating Zucchini Biscuits

• Oven: Preheat to 350°F (175°C) and bake for about 10 minutes or until warm.
• Microwave: Heat on medium for 20-30 seconds or until warmed through.
• Stovetop: Place in a pan over low heat, cover, and warm for about 5 minutes.

Frequently Asked Questions

Here are some common questions about making Zucchini Biscuits.

Can I use other types of cheese in Zucchini Biscuits?

Yes, feel free to experiment with different cheeses like feta or goat cheese for unique flavors.

How do I make gluten-free Zucchini Biscuits?

Substitute all-purpose flour with a gluten-free flour blend that works well in baking.

Can I make Zucchini Drop Biscuits ahead of time?

Absolutely! You can prepare the dough beforehand and store it in the fridge before baking.

What is the best way to incorporate spices into my Zucchini Biscuits?

You can add spices like Italian seasoning or herbs directly into the dry ingredients for even distribution.

Final Thoughts

These Zucchini Biscuits are a delightful treat that combines warmth and cheesy goodness. You can easily customize them by adding different herbs, cheeses, or spices. Perfect as a side dish or snack, these biscuits will quickly become a family favorite!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Zucchini Biscuits

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• Author: Dian
• Total Time: 35 minutes
• Yield: Approximately 12 servings 1x

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Description

Indulge in the warmth and cheesy goodness of Zucchini Biscuits, a delightful way to sneak more veggies into your diet. These scrumptious biscuits are perfect for breakfast, brunch, or as a savory side dish. With their light texture and flavorful blend of cheese and garlic, they’re sure to be a favorite at any gathering. Easy to prepare and freeze well, you can enjoy them fresh out of the oven or heat them up for a quick snack later. Elevate your meal with this simple yet satisfying recipe that brings comfort food into a healthier realm.

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Ingredients

Scale 1x2x3x

• 1 1/4 cups shredded zucchini
• 2 cups all-purpose flour
• 1 1/2 tablespoons baking powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper (or more to taste)
• 1/2 teaspoon garlic powder
• A few dashes of red pepper (optional)
• 1/4 cup butter (cut into small cubes)
• 1 cup whole milk
• 1 egg
• 1 1/2 cups shredded cheese (cheddar blend, Parmesan, Mozzarella or combination)
• 1/4 cup sliced scallions

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Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Shred the zucchini and drain excess moisture by salting it and pressing it with paper towels.
3. In a mixing bowl, combine flour, baking powder, salt, black pepper, garlic powder, and red pepper flakes (if using).
4. Cut in cold butter until mixture resembles coarse crumbs.
5. In another bowl, whisk together milk and egg; add shredded cheese, scallions, and drained zucchini.
6. Mix wet ingredients into dry until just combined—avoid overmixing.
7. Scoop portions onto the prepared baking sheet about 2 inches apart.
8. Bake for about 20 minutes or until lightly golden on top.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 biscuit
• Calories: 150
• Sugar: 0g
• Sodium: 180mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 17g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 30mg