✓ Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

✓ In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.

✓ Add the cold butter and, using a pastry cutter or two forks, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter.

✓ Stir in the grated parmesan cheese and chopped fresh herbs.

✓ In a small bowl, whisk together the buttermilk and grated zucchini. Pour this mixture into the dry ingredients and stir just until a soft dough forms. Do not overmix.

✓ Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle. Use a 2-inch round biscuit cutter or a glass to cut out biscuits, re-rolling the scraps once to make more.

✓ Place the biscuits on the prepared baking sheet, leaving about 1 inch of space between each.

✓ Bake for 12–15 minutes, or until the tops are golden brown and the biscuits are risen and cooked through.

✓ Remove from the oven and allow to cool slightly before serving.