1. Preheat your oven to 425 degrees.

Preparing the zucchini:

1. In a bowl mix together the zucchini and 1/4 tsp salt. Set aside. Let rest for about 15 minutes. After this time, squeeze the moisture out of the zucchini. I put mine in a colander and pressed down with paper towel.

Preparing the biscuits:

1. Whisk together the flour, sugar, baking powder, salt and baking soda.
2. Using a pastry cutter, cut in the chilled butter, until it looks like coarse meal, with some pea sized butter pieces remaining.
3. Stir in the shredded cheddar cheese.
4. Then stir in the squeezed out zucchini.
5. Slowly add the buttermilk, and mix using a fork, but don’t over mix.
6. Then turn the dough out onto a floured surface, and knead into a ball. It is supposed to be lumpy – that’s what makes them so buttery and crumbly!
7. Then flatten the ball into a square disc shape, about 1 inch thick.
8. Using a pizza cutter, cut the dough square into 12 pieces.
9. Bake for 20 minutes.