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Step 1: Preheat the Oven
Preheat your oven to 425°F (218°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Step 2: Drain the Zucchini
Grate the zucchini and place it in a colander lined with paper towels or a clean kitchen towel.
Add 1/2 teaspoon salt and gently toss. Let the zucchini sit for 10 minutes.
After 10 minutes, squeeze out as much moisture as possible from the zucchini. You should have about 1/2 cup of shredded zucchini left. Set aside.
Step 3: Prepare the Biscuit Dough
In a large bowl, whisk together flour, remaining 1/2 teaspoon salt, baking powder, baking soda, garlic powder, black pepper, and parmesan cheese.
Add the cold, cubed butter and use a pastry cutter or two forks to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
Fold in the shredded zucchini, basil, and parsley.
Step 4: Mix the Dough
In a small bowl, beat 1 large egg. Add the beaten egg and 1 cup cold buttermilk to the dough mixture.
Gently fold everything together with a spoon or spatula until the dough forms a shaggy mixture. Be careful not to overmix.
If the dough feels too wet, sprinkle a little more flour until it holds together.
Step 5: Shape the Biscuits
Divide the dough into 12 equal portions (about 4 tablespoons each or 65 grams).
Shape each portion into a rough ball and place them on the prepared baking sheets, 6 biscuits per sheet.
Brush each biscuit with the remaining 2 tablespoons of buttermilk and sprinkle with flaky sea salt, if desired.
Step 6: Bake the Biscuits
Bake the biscuits in the preheated oven for 19-21 minutes, or until the tops are golden brown.
For an accurate doneness check, the internal temperature of the biscuits should reach 195-200°F (90-93°C).
Step 7: Serve and Store
Serve the biscuits warm with butter or alongside your favorite meals.
Store leftovers tightly covered at room temperature or in the refrigerator for up to 5 days.
Serving Suggestions:
Serve with butter, jam, or alongside soups and stews.
Enjoy these biscuits as a savory breakfast option with scrambled eggs or bacon.
Cooking Tips:
Cold ingredients (butter, buttermilk, and egg) are essential to creating flaky biscuits. Make sure they stay cold until you mix them into the dough.
Don’t overmix the dough—this ensures light, tender biscuits.
Nutritional Benefits:
Zucchini is low in calories but high in fiber, vitamins, and minerals.
Egg adds protein and helps bind the ingredients together, giving the biscuits a richer texture.
Dietary Information:
Vegetarian-friendly.
Can be made gluten-free by substituting all-purpose flour with a gluten-free flour blend.
Nutritional Facts (per biscuit, approx.):
Calories: 210
Carbohydrates: 22g
Protein: 7g
Fat: 11g
Fiber: 1g
Sodium: 460mg
Storage:
Room Temperature: Store in an airtight container for up to 3 days.
Refrigeration: Store in the refrigerator for up to 5 days.
Freezing: Baked biscuits can be frozen for up to 3 months. Thaw and reheat in the oven before serving.
Why You’ll Love This Recipe:
Rich and Fluffy: The addition of the egg helps create a richer, more satisfying biscuit.
Bursting with Flavor: Fresh herbs, garlic, and parmesan cheese give the biscuits a savory boost.
Easy to Make: With simple ingredients and a quick baking time, these biscuits come together fast.
Versatile: Serve as a snack, breakfast, or side dish for any meal.
Conclusion:
These zucchini drop biscuits are even better with the addition of an egg, giving them a richer texture and helping them rise beautifully. Packed with flavors from fresh herbs, garlic, and parmesan, these savory biscuits are a perfect complement to any meal. Try them out and enjoy their tender, flaky goodness!
Frequently Asked Questions (FAQs):
Can I use a different type of cheese?
Yes, you can substitute parmesan with cheddar, gouda, or another hard cheese you enjoy.
Can I omit the egg?
You can omit the egg if necessary, but the biscuits will be slightly less rich and may not rise as much.
How do I keep the biscuits soft?
Store them in an airtight container to maintain their softness, or reheat them in the oven for a crispier texture.
What can I use instead of buttermilk?
You can make a quick buttermilk substitute by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of cold milk.
Can I add other vegetables?
Yes, you can try adding grated carrots, spinach, or even chopped bell peppers for extra flavor.
Can I freeze the biscuit dough?
Yes, you can freeze the dough for up to 3 months. Thaw in the refrigerator before baking.
How do I prevent the biscuits from becoming too dense?
Avoid overmixing the dough and make sure the butter, buttermilk, and egg are cold to help keep the biscuits light and fluffy.
Can I bake these biscuits in a skillet?
Yes, you can bake them in a greased cast iron skillet. The bake time will be slightly longer—about 23-24 minutes.
Can I use a different herb instead of basil or parsley?
Yes, feel free to experiment with dill, thyme, or even chives for different flavors.
How do I reheat the biscuits?
Reheat in the oven at 350°F (175°C) for 5-10 minutes or in the microwave for 20-30 seconds.
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