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.
Provided by Dancer
Categories Breads
Time 35m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 100.6, Fat 5.1, SaturatedFat 3.1, Cholesterol 13.4, Sodium 150.4, Carbohydrate 11.7, Fiber 0.4, Sugar 1.1, Protein 2.1
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