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 apple 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.
Reader Comments and Reviews
Pretty tasty biscuits and not hard to make. I did find that using my large scoop was far superior to using my hands to place the biscuits I’ll make these again,for sure.
So much flavor! Super easy to pull together. I loved everything about this recipe!
Hi Sally! I’m 12 years old and I love trying your new recipes. I enjoyed making it and my whole family loved this recipe!
This recipe was easy to follow and absolutely delicious. I used chives instead of basil and it worked really well. So glad I came across this recipe as I was trying to decide what to do with a gifted zucchini.
This was a very good recipe. I added the coarse salt on top and it was the perfect touch.
So good, and so easy!
Can I substitute an herb biscuit or cheddar cheese biscuit for the challenge don’t care for either of the ones
Hi Denise, the challenge for this month is the zucchini style biscuit. You can always try the alternate and top with your favorite type of vegetable, or skip this month. (Or bake the biscuits/pizza for someone else!)
This recipe was a fun way to use up leftover zucchini! I was amazed at how the moisture-release process worked. I think I’ll make these in a cast-iron skillet next time to leave a little extra room in the oven for warming up the rest of dinner. One of my kids was very skeptical about zucchini in a biscuit, but she ate two 🙂
In most of your recipes, you supply the measurement in grams for the flour used. Would you please let me know what your equivalent would be for the 2 1/2 cups flour in this recipe, or am I safe to use the King Arthur measurement (where 1 cup = 120 grams) ? Thanks for the help. These biscuits sound so delicious!
Hi John, sorry about that! It’s 313g, plus more as needed.
Updating to include the well deserved 5 stars! These biscuits are delicious!
After a spectacular failure with a gluten-free cake today, I needed a win, and these zucchini biscuits were just the thing. I had zucchini and the herbs in my garden. Easy recipe, delicious results. I used only a third of the garlic powder because my husband doesn’t like garlic. The biscuits were still delicious.
After a spectacular failure with a gluten-free cake today, I needed a win, and these zucchini biscuits were just the thing. I had zucchini and the herbs in my garden. Easy recipe, delicious results. I used only a third of the garlic powder because my husband doesn’t like garlic. The biscuits were still delicious.
These biscuits made dinner tonight extra special! I just so happened to have all of the ingredients on hand except for fresh basil, and our neighbors let us pick some from their garden. My kids were skeptical about zucchini in biscuits, but they ended up really enjoying these.
I am vegetarian, can I use vegan milk instead of buttermilk and vegan cheese instead of parmesan?
Hi Anne, absolutely. Results may be a bit different, but that should be just fine in a pinch. Enjoy!
This recipe was fantastic! I followed the instructions exactly and my biscuits came out soft and delicious.
So delicious! These would be great with fish.
These tuned out great! I cooked them in a cast iron skillet and am so pleased with how they turned out. I used fresh basil and parsley and garlic powder instead of garlic cloves. I didn’t add salt to the top before baking, but I definitely will add the coarse salt the next time I make them.
Can the flour be substituted with gluten free flour?
Hi Kim, we haven’t tested these with gluten free flour, so we’re unsure of the results. Let us know if you do give it a try.
My husband said these remind him of Red Lobster Cheddar Bay biscuits. They were easy to make, crusty on the outside and soft bin the middle. I used grated pecorino Romano cheese because that’s what I had in the fridge! Delicious!
So glad they were a hit, Barb—you and your husband might enjoy these cheddar biscuits as well!
Amazing!
Mixing it up now. Do I shred and measure, then drain, or do I shred, then drain, then measure? Thanks.
Hi Jan, you will start with 1 and 1/4 cups of shredded zucchini and then drain/squeeze it. The amount will then be reduced down to around 1/2 cup which you will use in the recipe.
Super delicious biscuits! I did add the sea salt to the top and loved the extra little pop of flavor that it gave them. I would highly recommend this recipe! These also make a great ham sandwich
Delicious!!
These look to be the perfect accompaniment to the grilled London broil we have planned for Saturday! I’m looking forward to trying it.
Can these be gluten free
Hi Susan, we haven’t tested them with gluten free flour, so we’re unsure of the results. Let us know if you do give it a try.
May I exclude cheese to make these? We do not eat any kind of cheese or yogurt of sour cream or cream cheese.
Hi Christine, you can simply skip the cheese with no other changes.
Can I use wholewheat flour making these and how much of the wholewheat would I need .Thank you June.
Hi June, using whole wheat flour would likely make the biscuits taste heavy and dense. If you wanted, you could try swapping half of the all purpose flour with whole wheat flour, and then adjusting further for future batches. Again, the biscuits won’t be quite as light and flaky with the whole wheat flour substitution.
Can I use a stand mixer with a dough hook to combine the ingredients?
Hi Mindy, it’s best to mix by hand here. You’ll need to use a pastry cutter or two forks to cut in the butter, unless you have a food processor available—a mixer won’t cut in the butter the same way.
These were really good! They are pretty rich because of the garlic and cheese, but still delicious. We ate ours with butter and jam/jelly. Thank you for the recipe!
Hi Team Sally:
If wanting to avoid using Cheese, what would have to be changed in the recipe please, or substitued etc?
Hi Jenn, you can simply skip the cheese with no other changes.