Name: Garden Biscuits
Yield: 4 servings
Ingredients: 2 1/2 cups all-purpose flour; 1 tablespoon sugar; 1 (1/4 ounce) packet active dry yeast; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup shortening; 1 cup buttermilk; 2 tablespoons water; 1/4 cup finely shredded carrot; 2 teaspoons dried parsley, minced or 2 tablespoons fresh parsley; 2 tablespoons finely chopped green onions

Servings: 4 persons

2 1/2 cups all-purpose flour
1 tablespoon sugar
1 (1/4 ounce) packet active dry yeast
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup shortening
1 cup buttermilk
2 tablespoons water
1/4 cup finely shredded carrot
2 teaspoons dried parsley, minced or 2 tablespoons fresh parsley
2 tablespoons finely chopped green onions

1
In a large bowl, combine the flour, sugar, yeast, baking powder, baking soda, and salt. Cut in the shortening until mixture resembles coarse crumbs.
2
In a small saucepan, heat the buttermilk and water to 110 degrees. Add the buttermilk mixture, carrot, parsley, and onion to the yeast mixture. Stir until just moistened.
3
Turn onto a lightly floured surface; knead until a soft dough forms, about 6-8 minutes.
4
Pat or roll out into a 1/2-inch thickness; cut with a floured biscuit cutter.
5
Place one inch apart on an ungreased baking sheet.
6
Bake at 450 degrees for 8-10 minutes or until golden brown. Serve warm.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Garden Biscuits

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