Ingredients:

  • 2 ½ cups (300g) all-purpose flour, plus more for dusting
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup (1 stick/113g) unsalted butter, cold and cubed
  • 1 cup (240ml) buttermilk, cold
  • 1 large egg
  • 1 cup (110g) shredded zucchini, excess moisture squeezed out (about 1 medium zucchini)
  • 1 ½ cups (170g) shredded sharp cheddar cheese
  • 2 tablespoons chopped fresh chives (optional)
  • 2 tablespoons melted butter (optional, for brushing)

Instructions:

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and pepper.
  3. Cut the cold butter into the dry ingredients using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together buttermilk and egg.
  5. Add the wet ingredients to the dry ingredients and stir until just combined. Don't overmix!
  6. Gently fold in the squeezed zucchini, cheddar cheese, and chives (if using).
  7. Drop rounded scoops of dough onto the prepared baking sheet, about 2 inches apart.
  8. Brush the tops of the biscuits with melted butter for a golden-brown finish (optional).
  9. Bake for 20-25 minutes, or until the biscuits are golden brown on top and cooked through.
  10. Let the biscuits cool on the baking sheet for a few minutes before transferring to a wire rack to cool slightly (or serve warm!).