Carrot-Zucchini Biscuits

Recipe by Dancer
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READY IN: 35mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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