Carrot-Zucchini Biscuits

"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."
 
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Ready In:
35mins
Ingredients:
7
Serves:
16
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ingredients

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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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Reviews

  1. 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. :-)
     
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