Description
Buttermilk 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.
Ingredients
Units Scale
- 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 a 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 the flour mixture and stir with rubber spatula until just incorporated. Stir in shredded zucchini, cheese, basil and the rosemary.
- Use a greased 1/4 cup dry measuring cup. Scoop out a level amount and drop onto the parchment. Leave 1 – 1/2 inches between biscuits.
- Bake for about 20-25 minutes or until the tops are golden brown.
- Brush with melted butter, if desired. Let cool 5 minutes before serving.
- Cook Time: 20 minutes
- Category: Bread