Zucchini Biscuits (Parmesan Herb)
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Sally's Baking Addiction · by Sally★ 4.8

Zucchini Biscuits (Parmesan Herb)

NUTRITION · PER SERVING40M COOK
CAL 10%·PRO 12%
CARBS 21G42% OF CAL
3G FIBER16G OTHER1G TOTAL SUGAR
FAT 10G47% OF CAL
4G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Drop biscuits packed with shredded zucchini, fresh herbs, garlic, and parmesan cheese. They're savory, moist, and ready in 40 minutes.

sideamericanbaked goodvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 12
  • 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
PREP
20M
SODIUM
359MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.