Carrot Zucchini Biscuits
Elevate your biscuit game with these irresistibly savory Carrot Zucchini Biscuits—a perfect blend of wholesome vegetables, flaky layers, and a touch of cheesy comfort. Packed with grated carrots, zucchini (expertly prepped to avoid excess moisture), and sharp cheddar, these biscuits are the ideal balance of nutritious and indulgent. Made with buttery, tender dough, they're baked to golden perfection in just 15 minutes. Whether you're serving them as a side for breakfast, brunch, or dinner, or enjoying them as a standalone snack, these quick and easy biscuits are sure to impress. Plus, the optional egg wash gives them a beautifully glossy finish that’s bakery-worthy. Perfect for veggie lovers and biscuit enthusiasts alike!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (cold, cubed)
- 0.5 cup Carrot (grated)
- 0.5 cup Zucchini (grated, excess moisture squeezed out)
- 0.5 cup Cheddar cheese (shredded)
- 0.75 cup Whole milk (cold)
- 1 whole Egg (for egg wash, optional)
- 1 tablespoon Water (for egg wash, optional)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the dry mixture until it resembles coarse crumbs.
Fold in the grated carrot, grated zucchini (ensure excess moisture is removed to avoid soggy dough), and shredded cheddar cheese until evenly distributed.
Pour the cold milk into the mixture and gently stir until the dough starts to come together. Be careful not to overmix as it can make the biscuits tough.
Turn the dough out onto a lightly floured surface and gently knead it 2-3 times to bring it together into a cohesive ball.
Pat the dough into a 1-inch-thick rectangle and use a 2-inch biscuit cutter to cut out rounds. Re-roll the scraps as needed to make 8 biscuits.
Place the biscuits on the prepared baking sheet about 1 inch apart.
Optional: If you’d like a golden finish, whisk the egg with 1 tablespoon of water to make an egg wash. Brush the tops of the biscuits lightly with the egg wash.
Bake in the preheated oven for 12-15 minutes or until the biscuits are golden brown and cooked through.
Allow the biscuits to cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
2212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.0 g | 164% | |
| Saturated Fat | 78.5 g | 392% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 521 mg | 174% | |
| Sodium | 3147 mg | 137% | |
| Total Carbohydrate | 217.0 g | 79% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 18.6 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 751 mg | 58% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1370 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
