Zucchini-Cheddar Biscuits

A neat way to use your bounty crop of zucchini in an upgrade on the basic biscuit.  Prep time does not include 30 minutes to stand.

• Ready In: 30 mins
• Yields: 24 biscuits

Ingredients

• 2  cups  shredded unpeeled zucchini (about 8 oz.)
• 2  teaspoons salt
• 3  cups all-purpose flour
• 1  tablespoon baking powder
• 2  teaspoons baking soda
• 1⁄4 teaspoon fresh ground pepper
• 1⁄8 teaspoon salt
• 3  tablespoons unsalted butter, cold
• 1  cup  packed shredded sharp cheddar cheese (about 4 oz.)
• 1  large egg
• 1 1⁄2 cups buttermilk

Directions

1. Place zucchini in colander. Sprinkle with 1 t. salt and let stand 30 minutes. Squeeze zucchini dry with hands and place in medium mixing bowl. There should be about 1/2 cup.
2. Heat oven to 400 degrees.
3. Sift flour, baking powder, baking soda, remaining 1 t. salt, the pepper, and sugar into large mixing bowl. Cut in butter with pastry blender. Add cheese and toss with fork to combine.
4. Add egg to zucchini and beat lightly with fork, then stir in buttermilk. Add buttermilk mixture to dry ingredients and mix just until flour is moistened.
5. Turn dough out onto well-floured surface. Knead gently 6 times, adding flour if needed. Pat dough 3/4-inch thick with hands. Cut out 2-1/2-inch circles using floured cookie or biscuit cutter. Place circles on ungreased baking sheet. Gather and cut out scraps.
6. Bake until biscuits are puffed and tops are browned, 14-15 minutes. Let cool slightly before serving.