Turn on the oven and set the temperature to 425F (220C). Prepare parchment paper on a baking pan.
2nd Step
To make the batter, combine the all-purpose flour, baking powder, salt, and black pepper in a large mixing bowl and whisk until smooth. Mix in the cold butter cubes to the dry ones. Blend the butter into the flour with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3rd Step
Using a spatula, gently incorporate the grated zucchini and shredded cheddar cheese until they are uniformly distributed.
4th Step
Whisk together the buttermilk, minced fresh herbs, and honey (if using) in a separate basin. Gather the dry ingredients into a well and add the liquid. Don’t overmix; instead, stir gradually until everything is incorporated. There will be a minor stickiness to the dough.
5th Step
Drop the dough onto the prepared baking sheet using a spoon or cookie scoop, being sure to leave some room between each biscuit.
6th Step
For 12-15 minutes in a preheated oven, the Zucchini Drop Biscuits should become golden and fully baked.
7th Step
After taking the biscuits out of the oven, let them cool for a few minutes on a wire rack. While still warm, the scent and taste combination of the Zucchini Drop Biscuits are at their most enticing.
My nana used to make this in huge batches and gift them to neighbors in mason jars! Now I’m doing the same
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