Herbed Zucchini Biscuits (Print Version)

# Ingredients:

01 - 150g shredded zucchini.
02 - 313g all-purpose flour.
03 - 2 teaspoons baking powder.
04 - 1/2 teaspoon baking soda.
05 - 1 teaspoon salt, divided.
06 - 3/4 teaspoon garlic powder.
07 - 1/4 teaspoon black pepper.
08 - 60g parmesan cheese, grated.
09 - 113g cold butter, cubed.
10 - 2 tablespoons fresh basil (or 1.5 tsp dried).
11 - 1 tablespoon fresh parsley (or 1 tsp dried).
12 - 240ml cold buttermilk, plus extra for brushing.
13 - Flaky sea salt (optional topping).

# Instructions:

01 - Heat oven to 425°F. Line baking sheets.
02 - Mix with 1/2 teaspoon salt in towel-lined colander. Let sit 10 minutes. Squeeze out all liquid. Should yield about 1/2 cup.
03 - Combine flour, remaining salt, baking powder, baking soda, garlic powder, pepper, and parmesan.
04 - Cut in cold butter until crumbly.
05 - Add drained zucchini, herbs, and 1 cup buttermilk. Shape into 12 balls (65g each).
06 - Brush with buttermilk and sprinkle with salt.
07 - Bake for 19-21 minutes until golden.

# Notes:

01 - Keep ingredients cold.
02 - Can use food processor.
03 - Freezes well.
04 - Works in cast iron skillet.
05 - Can swap herbs and cheeses.
06 - Internal temp should reach 195-200°F.

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