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.
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I thought my aunts’ recipe was gone forever, but guess what? I found it and it tastes even better than I remembered!
I promise that using this method will get rid of all the pests, flies, and mosquitoes as the days become warmer.
