Carrot-Zucchini Biscuits - cooking recipe

Ingredients

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

Preparation

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.