uttermilk biscuits with garden fresh zucchini and loaded with Parmesan cheese. Great recipe for soft biscuits with rosemary and basil are the perfect addition to any summer meal.
I’ll be honest. I wasn’t sure what to think when I first heard of zucchini in a biscuit. I wasn’t sure it would be good either. But hey, everything zucchini I’ve ever tried has been tasty. And when cheese is involved we know it’s going be slammin’.
And sure enough they pleased not only my tastebuds but the whole family’s. Now I have one more recipe to add to my collection of great ways to use up that crazy zucchini crop.
And have I ever told you about my buttermilk love. That stuff somehow magically makes things better. Like waffles? Oh my word. So much better. Pancakes? Over the top better.
Biscuits? Hello!
Now, don’t just take my word for it. Try it. Certain things are just better with buttermilk. I can’t explain it nor do I understand the why or how. I just know the results and I love them!
Here’s hoping that you do too. Enjoy the zucchini harvest and these Zucchini Parmesan Buttermilk Biscuits.
Til we meet and eat again,
FOLLOW ALONG : Gather for Bread
BLOGLOVIN’ | PINTEREST | INSTAGRAM | FACEBOOK | SNAPCHAT: @GATHERFORBREAD | TWITTER |
Be sure to sign up for our emails so you don’t miss the latest recipes! ⇒ Sign up here. ⇐
This post may contain affiliate links for which we get a small portion to help support this blog.
© GATHER FOR BREAD. All images & content are copyright protected. Please follow my Sharing Policy if you would like to use or share any part of this post.
Zucchini Parmesan Buttermilk Biscuits
Ingredients
- 3/4 cup shredded zucchini
- 1 1/2 teaspoons salt divided
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 1/2 cup cold unsalted butter cubed
- 1/2 teaspoon dried rosemary crushed
- 1/2 teaspoon dried basil
- 1/2 cup shredded Parmesan or cheddar cheese
Instructions
- Place shredded zucchini in a colander. Sprinkle with one teaspoon salt. Let drain for 10 minutes.
- Heat oven to 425. Line baking sheet with parchment.
- Whisk flour, baking powder, baking soda and salt in large bowl. Cut cold butter into flour mixture using a fork or pastry blender until crumbly.
- Pour buttermilk into <g class="gr_ gr_88 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar only-ins replaceWithoutSep" id="88" data-gr-id="88">flour</g> mixture and stir with rubber spatula until just incorporated. Stir in shredded zucchini, cheese, <g class="gr_ gr_89 gr-alert gr_gramm gr_inline_cards gr_run_anim Punctuation only-ins replaceWithoutSep" id="89" data-gr-id="89">basil</g> and rosemary.
- Use a greased 1/4 cup dry measuring cup. Scoop out <g class="gr_ gr_87 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar only-ins replaceWithoutSep" id="87" data-gr-id="87">level</g> amount and drop onto parchment. Leave 1 - 1/2 inches between biscuits.
- Bake for about 20-25 minutes or until tops <g class="gr_ gr_86 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar multiReplace" id="86" data-gr-id="86">are</g> golden brown and crisp.
- Brush with melted butter, if desired. Let cool 5 minutes before serving.
S
Buttermilk is the BEST! I use it in so many baked goods and the texture and flavor it gives them is unbeatable! That being said I NEED these gorgeous biscuits in my life—perfect way for me to use up my garden zucchini! Pinned.
I’m so glad I have some of you in agreement over the awesomeness of buttermilk. Thanks for pinning Sarah!
These look and sound fantastic. Now I know what to do with all my summertime zucchini! 🙂
Thanks for stopping by Sam!
You’re absolutely right, Melanie.. .tangy buttermilk works magically with biscuits like this. I can’t wait to try them!
I’m a big fan of buttermilk too. These look and sound delicious. Pinned!
Thanks for pinning Jill!
These sound so delicious! And believe it or not, I actually have some buttermilk in my fridge right now! I made some strawberry shortcake biscuits, and only needed 1/2 cup buttermilk. I was trying to think how to use the rest up. This will be perfect!
Sounds great Natalie. Hope you find the time to make them. 🙂
What a great idea to make zucchini biscuits! Definitely kicks it up a notch from zucchini bread. I love the spices in here too, sounds like the perfect flavor combination. Pinned!
Perfect addition to any summer meal. Although I could probably be satisfied eating these by themselves!
These look amazing! I love that you added zucchini, such a great idea to make them pack a big nutritional punch!
Love this way to use extra zucchini! So creative and the look absolutely delicious!
Sounds delish! Is the amount of buttermilk missing from the ingredients??
It’s been updated. Thanks for catching that!
These sound awesome Melanie! You are the master of breads/rolls! I’m always so impressed! Pinned 🙂
You’re so sweet. Thanks Chelsea!
What a great use for zucchini! I love how versatile it is! And the parm and buttermilk put them over the top for sure 🙂
I’m definitely going to try these – but how much buttermilk do we use? I’ve read and re-read the recipe and can’t seem to find it…..i noticed someone else said they only used 1/2 cup buttermilk but that’s about the only guidance I have??
Can someone help? These are totally new to us (we don’t have biscuits quite like this where I’m from 🙂 )
So sorry about that Kerith! Obviously an important ingredient. I’ve updated the recipe. Hope you give it a go and they turn out great! Thanks for being here.
Zucchini biscuits is such a great idea, Melanie! I love the buttermilk and parmesan in here – they look and sound delicious!
Well, Melanie, these sound delicious! I am going to give these a whirl, gluten free, of course. Thanks for the recipe 🙂
Thanks for being here Janet! Hope they turn out awesome. 🙂
I’m a firm believer that I’ll like anything that includes zucchini. These biscuits look delicious, Melanie!
Melanie, you’re the queen of biscuits and breads. My ultimate favorite comfort foods. These looks simply delicious.
You’re so sweet Kathy! Thanks for being here.
wow these look delicious.. i havent made a savoury biscuit in a while! definitely something i will be trying in my kitchen!
Yum! This sounds awesome!
They are pretty awesome Julianne! So glad you stopped by!
I love the idea of a savory zucchini bread recipe! Pinned!
Thanks for pinning Julie!
I never thought to add zucchini to biscuits! Brilliant and love. 🙂
Yum!! This is a great way to use zucchini in a unique way. Stopping by from Strut Your Stuff Saturdays, thanks for sharing!
Thanks for stopping by Shaina!
I can’t wait to make these. I have monster zucchini and quite a few that need used. I love biscuits and if we include zucchini, we are eating veggies…right?! 🙂 Pinned.
Hope you can a chance to try them. Thanks for pinning.
Tried these today with some slight modifications. I did not have buttermilk but did have some refrigerated milk that was slightly souring (added a small amount of Lemon). I used slightly less 1/8 cup of butter and slightly less than 1/8 cup of coconut oil and I also added some other herbs from the garden. It was EXCELLENT. I will try more zuc’s next time as I want to get rid of some. The recipe appears to be perfect.
This one is saved and will be used again.
Thanks for the feedback Ray. So glad you enjoyed them! Have a great day!
My family would go crazy for these! Thanks for linking up with What’s Cookin’ Wednesday!
Those biscuits look amazing…and sound wonderful too. What super ingredients! Thanks soo much for sharing with us at Weekend Potluck. We look forward to what you’ll be sharing next time around.
Thanks. So glad I can link up with all of you. Have a great day!
I’ve been needing some new recipes for zucchini, these look fantastic!
Thanks Aubrey!
Such a great way to use zucchini! 🙂 These biscuits look so fluffy and good!