Cheddar Zucchini Drop Biscuits

Ingredients:

3/4 cup zucchini, shredded
1 1/2 teaspoon salt (divided into 1 tsp and 1/2 tsp)
1 cup cheddar cheese, grated
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 cup (1 stick) butter, cold and diced
1 cup buttermilk
freshly grated black pepper (optional)

Directions:

Place the shredded zucchini in a small colander, add the 1/2 tsp of salt, and allow to drain for about thirty minutes. You can add a small weight on top of the zucchini to help drain out as much of the water as possible.

Postion an oven rack in the middle of the oven, and preheat to 450 degrees F. Line two baking sheets with parchment paper or silicon liners.

In a large bowl, sift together the flour, baking powder, and salt. Add the chilled butter, and using either your hands or a pastry blender, incorporate the butter into the flour mixture until crumbs the size of small peas form.

Add the buttermilk, zucchini, and cheddar cheese into the batter, mixing until just combined and the batter is moistened. Drop the batter onto the prepared baking sheets by the tablespoonful, and space them evenly apart (they won't spread during baking). Sprinkle a little black pepper onto the tops of the biscuits if desired.

Bake the biscuits until the tops are golden brown, about 10-12 minutes. Allow the biscuits to cool slightly, and serve warm.