1/4 cup Florida zucchini, shredded fine
1/4 cup Florida yellow squash, shredded fine
1/4 cup Florida sweet peppers, diced fine
1/4 cup green onions or scallions, chopped
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon sea salt
1 stick butter, cold and cut into small pieces
1 cup buttermilk
1 teaspoon seasoning blend, your favorite
1 cup sharp cheddar cheese, shredded fine
Preheat oven to 400 degrees. In a large mixing bowl, add flour, baking powder, salt and seasoning blend. Whisk dry ingredients until combined. Add the cold butter to the flour mixture. Use a large fork to smash or cut the cold butter into the flour mixture. Continue this process until the mixture becomes course. Add the cheese, all the cut vegetables and most of the buttermilk to the flour mixture. Stir the mixture until a it becomes thick and a bit lumpy. Do not overmix. Drop the biscuit mix onto a cookie sheet in 2-ounce mounds giving space to cook. Place filled cookie sheet in preheated oven. Cook the vegetable drop biscuit for 15 to 20 minutes until cooked throughout and golden brown. Remove from oven and serve warm with Florida Honey Butter.
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