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.