CARROT-ZUCCHINI BISCUITS

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.