- 2 cups unbleached self-rising flour
- 4 Tbsp cold unsalted butter cubed
- 3/4 cup heavy cream
- 1 cup zucchini finely shredded/drained
Preheat the oven to 450 degrees. Mix all ingredients together and mix thoroughly with your hands/fingers, making sure you are integrating the butter into small crumbles.
On a cutting board, sprinkle a hand full of flour and spread evenly.
Lightly knead dough. Result should be soft and silky, not sticky. Shape dough into round disc. Using your rolling pin, roll dough to 3/4″ thick. It’s better to be on the thicker side. MUCH BETTER!
Cut biscuits out with biscuit cutter (I use a juice glass). Place on parchment lined cookie sheet and bake for 12 minutes. It’s better to underbake then to over bake.
With remaining dough, form another disc, roll, cut and bake until dough has been completely used.