Zucchini Parmesan Drop Biscuits

Step 1: Preheat oven to 425 degrees F

Step 2: Line a colander with a few paper towels.

Step 3: Place the shredded zucchini inside.

Step 4: Add 1/2 teaspoon salt, and gently mix together.

Step 5: Top with another paper towel and press down so the paper towels begin absorbing some liquid.

Step 6: Let sit for 10 minutes.

Step 7: Lift everything up using the bottom paper towel and, over the sink, wring/squeeze out as much liquid as you can.

Step 8: The goal is to remove as much moisture from the zucchini as possible.

Step 9: You will have 1/2 cup of shredded zucchini to use in the dough.

Step 10: Place the flour, baking powder, baking soda, garlic powder, parsley, pepper, and parmesan cheese in a large food processor.

Step 11: Whisk or pulse until combined.

Step 12: Add the cubed butter and combine.

Step 13: Add buttermilk and mix until the dough forms ball.

Step 14: Drop 12 balls onto cookie sheet.

Step 15: Brush with buttermilk topping.

Step 16: Bake for 19 minutes until golden.