Zucchini Drop Biscuits (garden fresh, Parmesan Herb)
Vibrantly flavored, ready in 40 min. Must drain and wring out shredded zucchini well.
Ing 1 1/4 c shredded zucchini 1 tsp salt, divided 2 1/2 c flour (spooned/leveled), more if needed 2 tsp b/powder 1/2 tsp b/soda 3/4 tsp gar/pwder (or 2 minced gar/cl) 1/4 tsp black pepper 3/4 c Parm 1/2 c unsalted butter, cold/cubed 2 Tbl chp fresh basil (or 1 1/2 tsp dried) 1 Tbl chp fresh parsley (or tsp dried) 1 cup cold buttermilk, plus extra for top optional topping: flaky sea salt
Line colander w/ paper towels. Add combined shredded zucchini, 1/2 tsp salt. Top w/ paper towel; press to absorb some liquid; set 10 min. Lift up w/ bottom towel, wring/squeeze out liquid into sink. Take a break, then squeeze again. You’ll have about 1/2 cup shredded zucchini. A little more or less is fine.
Make biscuits: Place flour, 1/2 tsp salt, b/powder, b/soda, gar/powder, pepper, parm in processor; pulse to combine. Add cubed butter; pulse several times to coarse crumbs. Do not over-mix. pour into large bowl. Fold in basil, parsley, zucchini. Make a well in center. Pour in 1 cup buttermilk. Fold together w/ spatula into shaggy-looking ball. Avoid overworking. Add a sprinkle of flour if dough seems too wet.
Divide into 12 portions, about 4 Tbl each. Shape into balls and arrange 6 biscuits on 2 parchmented b/sheets. Brush tops w/ buttermilk; can sprinkle lightly w/ flaky sea salt. Bake 425 deg 19–21 min, tops are golden; instant-read therm in center registers 195–200°F (90–93°C). Remove and enjoy warm. Store airtight at room temp or refrigerate 5 days.