Food recipes
Carrot-Zucchini Biscuits
Carrot-Zucchini Biscuits Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table butter, without salt carrots, raw squash, summer, z...
Carrot-Zucchini Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
carrots, raw
squash, summer, zucchini, includes skin, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
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.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
carrots, raw
squash, summer, zucchini, includes skin, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
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.