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1
Adjust rack to lower third of oven; preheat oven to 400 degrees.
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2
Line a baking sheet with parchment paper.
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3
Sift together flour, baking powder and salt into a large bowl.
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4
Cut in butter until mixture resembles coarse meal.
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5
Toss in carrot and zucchini.
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6
Gradually add milk, stirring until dough forms a cohesive ball.
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7
Working on a lightly floured surface, pat soft, moist dough with your fingertips into a 6-inch square about 3/4 inch thick.
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8
Using a floured knife, cut into sixteen 1 1/2-inch squares.
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9
Set squares 1 1/2 inches apart on baking sheet.
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10
Bake for about 15 to 20 minutes, until the biscuits are pale golden.
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11
Serve warm or cool.
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12
Or let cool completely, wrap in aluminum foil and freeze.
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13
Reheat in a 325 degrees oven for about 10 minutes.
