Carrot-Zucchini Biscuits

READY IN: 35mins
Recipe by Dancer

My friend makes these at least once a week, she finally gave me the recipe and last night dinner was the first time I made these. Success.

Top Review by LizAnn

I think something is wrong with your recipe. I made these and they came out so runny I had to make some more flour base to make it managable, then I made drop bisquits which came out pretty good. So I won't rate it, because I have a feeling maybe the milk measurement is incorrect. :-)

Ingredients Nutrition


  1. Adjust rack to lower third of oven; preheat oven to 400 degrees.
  2. Line a baking sheet with parchment paper.
  3. Sift together flour, baking powder and salt into a large bowl.
  4. Cut in butter until mixture resembles coarse meal.
  5. Toss in carrot and zucchini.
  6. Gradually add milk, stirring until dough forms a cohesive ball.
  7. Working on a lightly floured surface, pat soft, moist dough with your fingertips into a 6-inch square about 3/4 inch thick.
  8. Using a floured knife, cut into sixteen 1 1/2-inch squares.
  9. Set squares 1 1/2 inches apart on baking sheet.
  10. Bake for about 15 to 20 minutes, until the biscuits are pale golden.
  11. Serve warm or cool.
  12. Or let cool completely, wrap in aluminum foil and freeze.
  13. Reheat in a 325 degrees oven for about 10 minutes.

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