Herbed Sourdough Cheesy Zucchini Biscuits

Ok, I know that title is a mouthful but I'm having a hard time describing these! We have way too much zucchini and yellow summer squash in the fridge right now, so I'm tasked with coming up with creative ways to use it at almost every meal. We had these biscuits as part of our breakfast this morning and they were soooo tasty! This is also a great way to use up sourdough discard and clabber! Feel free to sub in any cheese you like or change up the herbs with whatever you have available. I happened to have a huge block of pecorino romano and a lot of dill and basil so that's what I went with.

Ingredients:

• Approx. 1.5 cups shredded zucchini/yellow squash + 1/2 tsp salt

• 2 cups organic all-purpose flour

• 1/2 tsp salt

• 1/4-1/2 tsp freshly ground pepper

• 1/2 tsp baking soda

• 2 tsp baking powder

• 1/2 cup grass-fed butter but into small pieces

• 1 cup shredded cheese (I used pecorino romano)

• 4 tbsp fresh herbs, finely chopped (I used dill and basil)

• 1/2 cup sourdough starter discard

• 1 cup clabber or buttermilk or yogurt thinned with milk

• A few tbsp buttermilk, milk, or cream for brushing biscuit tops (optional)

Method:

1. Preheat oven to 425

2. Shred zucchini/squash and place in a towel-lined colander, sprinkle with 1/2 tsp salt and leave 10 minutes

3. Add flour, salt, pepper, baking soda, baking powder to a large bowl and whisk to combine

4. Cut in the butter with a pastry cutter or just work it through the flour mixture with your hands breaking it up into tiny pieces

5. Squeeze out the zucchini in the flour-sack towel really well

6. Add zucchini, herbs, and cheese to the flour mixture and stir to incorporate

7. Add sourdough discard and clabber/buttermilk

8. Stir to combine until the dough starts to come together, then using your hands press the dough together and start pressing and folding the dough inside the bowl until it is roughly cohesive (about 5-6 round of pressing & folding)

9. Roll dough out to 3/4" thickness on a lightly floured surface

10. Cut with a biscuit cutter (whichever size you prefer)

11. Place biscuits on a parchment lined baking tray and brush wish a little cream, milk, or buttermilk

12. Bake for 20 minutes