Zucchini Biscuits Recipe
Make Zucchini Biscuits to use excess zucchini, and there's always excess zucchini. Basil and parmesan add a wonderful depth of flavor.
biscuits
Ingredients
- 6 oz zucchini (1 ½ cups grated)
- 10 oz all-purpose flour (2 cups, see note)
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- ½ teaspoon table salt
- ½ teaspoon black pepper
- ¼ cup grated Parmesan cheese
- ¼ cup fresh basil (minced)
- 2 oz unsalted butter
- 8 oz buttermilk (1 cup)
- buttermilk and parmesan for topping
Instructions
- Preheat the oven to 400 °F. Line a half sheet pan with parchment paper.
- Toss the grated 6 oz zucchini with a pinch of salt. Spread the zucchini in an even layer on a paper towel and lay another paper towel on top of the zucchini and press down to absorb the liquid. Allow the zucchini to set while you mix the dough.
- Combine 10 oz all-purpose flour, 1 tablespoon baking powder, 1 tablespoon granulated sugar, ½ teaspoon table salt, ½ teaspoon black pepper, ¼ cup grated Parmesan cheese and ¼ cup fresh basil in a large bowl.
- Work 2 oz unsalted butter in with your fingers until there are no pieces larger than a pea. Add 8 oz buttermilk and the zucchini to the flour mixture and toss until combined. If the dough seems very dry, add 1 or 2 extra tablespoons of buttermilk just until all the flour is absorbed.
- Turn the dough out onto a heavily floured work surface. Sprinkle the surface of the dough with flour and use your hands to flatten the dough into a 1/2" thick slab.
- Dip a 3" biscuit cutter into the flour and cut rounds of dough. Gather the scraps and continue cutting to use up all the dough.
- Place the biscuits on the prepared baking sheet. Brush each biscuit with buttermilk and sprinkle with more shredded Parmesan.
- Bake 12-15 minutes until golden brown.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
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