Ingredients
Scale
- 2 cups all-purpose flour (or gluten-free blend)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup cold butter (or coconut oil)
- 1 cup grated zucchini (excess moisture squeezed out)
- ¾ cup buttermilk (or plant-based milk)
- Optional: 1 cup shredded cheese or herbs (e.g., rosemary, thyme, or chives)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare the Zucchini: Grate the zucchini using a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture. This step is crucial to prevent soggy biscuits.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cut in the Fat: Cut the cold butter (or coconut oil) into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Combine Wet Ingredients: In a separate bowl, mix the squeezed zucchini with the buttermilk until well combined.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing.
- Shape the Biscuits: Turn the dough onto a floured surface and pat it into a rectangle about 1-inch thick. Use a biscuit cutter or a sharp knife to cut out biscuits.
- Bake: Place the biscuits on the prepared baking sheet and bake for 12-15 minutes, or until golden brown.
Notes
- Choose firm, unblemished, and medium-sized zucchini for the best texture.
- Wash the zucchini thoroughly and remove the ends before grating.
- Squeeze out excess moisture to achieve the right consistency in your biscuits.
- Overmixing the dough: Leads to tough biscuits; mix until just combined.
- Not squeezing out enough moisture from the zucchini: Can result in soggy biscuits.
- Using warm ingredients: Warm butter or other fats affect the biscuit texture, so keep ingredients cold.