These delightful biscuits are not only a fantastic way to sneak in some veggies, but they also offer a comforting, fluffy texture that elevates your meal without demanding hours in the kitchen.
Ingredients
Scale:
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
½ teaspoon ground black pepper
½ cup cold unsalted butter (1 stick)
1 cup shredded zucchini (squeezed dry)
¾ cup milk
2 tablespoons chopped fresh herbs (such as dill or chives)
½ cup shredded cheese (optional, like cheddar or feta)
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper until well combined.
Cut the cold butter into small cubes and add it to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Don’t overwork it; you want little bits of butter for flaky biscuits.
Stir in the shredded zucchini and fresh herbs, folding them gently into the mixture.
Add the milk gradually, mixing just until the dough comes together. It will be slightly sticky, but that’s okay. Avoid over-mixing, which can toughen the biscuits.
Using a spoon or ice cream scoop, drop generous portions of dough onto the prepared baking sheet, leaving space between each biscuit.
Bake for 15-20 minutes, or until the tops are golden brown and the biscuits have risen nicely. You’ll know they are done when a toothpick inserted into the center comes out clean.
Remove from the oven and allow to cool slightly on the baking sheet. Serve warm with butter or your favorite topping.
