Ingredients:

  • 2 cups (240g) all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup (113g) unsalted butter, chilled and cubed
  • 1 cup (120g) grated zucchini, excess moisture squeezed out
  • 1 cup (100g) grated Parmesan cheese
  • ¾ cup (180ml) buttermilk (or regular milk with 1 tablespoon lemon juice added to sour)

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper.
  3. Add the chilled, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
  4. Gently fold in the grated zucchini and finely grated Parmesan cheese until evenly distributed.
  5. Pour in the buttermilk. Stir until just combined; do not over-mix.
  6. Using an ice cream scoop or spoon, portion the dough onto the prepared baking sheet, spacing them about 2 inches apart.
  7. Bake for 20-25 minutes or until the biscuits are golden brown on top.
  8. Allow the biscuits to cool slightly on the baking sheet before transferring them to a wire rack. Serve warm.