Carrot-zucchini Biscuits

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 16
• 1 3/4 cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter
• 3 tablespoons finely grated carrots
• 3 tablespoons finely grated zucchini
• 1 1/4 cups whole milk

Recipe

• 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.