Zucchini Lemon Biscuits
Brighten up your baking routine with these Zucchini Lemon Biscuits—flaky, golden delights that perfectly balance savory and zesty flavors. Packed with freshly grated zucchini and a pop of citrusy lemon zest, these biscuits are irresistibly moist while retaining their classic light, buttery texture. A touch of honey in the dough adds subtle sweetness, making them a versatile choice for breakfast, brunch, or an afternoon snack. Ready in under 30 minutes, these easy-to-make biscuits come together with simple pantry staples and require minimal kneading for fuss-free preparation. Enjoy them warm from the oven, brushed with melted butter, and paired with your favorite spread for a comforting, homemade treat that feels like sunshine in every bite. Keywords: zucchini lemon biscuits, flaky biscuits, easy homemade biscuits, zucchini recipes, lemon zest baking.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, cold and cubed
- 1 cup Zucchini, grated and excess water squeezed out
- 1 tablespoon Fresh lemon zest
- 0.75 cup Buttermilk, cold
- 1 tablespoon Honey
- 2 tablespoons Optional: Melted butter for brushing
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the dry mixture until it resembles coarse crumbs.
Stir in the grated zucchini and lemon zest, ensuring they are evenly distributed throughout the mixture.
In a small bowl, whisk together the cold buttermilk and honey until the honey is dissolved.
Pour the buttermilk mixture into the dry ingredients gradually, mixing gently with a wooden spoon or spatula until a shaggy dough forms. Avoid overmixing.
Turn the dough out onto a lightly floured surface and gently knead it 3–4 times to bring it together. Pat it into a 1-inch-thick rectangle.
Using a 2.5-inch biscuit cutter (or the rim of a glass), cut out biscuits and place them on the prepared baking sheet. Gather the scraps, gently re-pat, and cut out more biscuits as needed.
Bake the biscuits in the preheated oven for 10–12 minutes, or until golden brown on top.
Optional: Brush the warm biscuits with melted butter for added flavor and a glossy finish.
Serve the biscuits warm with butter, honey, or your favorite spread. Enjoy!
Nutrition Facts
Calories |
2125 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.2 g | 159% | |
| Saturated Fat | 77.1 g | 385% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 329 mg | 110% | |
| Sodium | 2944 mg | 128% | |
| Total Carbohydrate | 223.0 g | 81% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 32.6 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 321 mg | 25% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1242 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
