Garden Biscuits Recipe

In a large bowl, combine the flour, sugar, yeast, baking powder, baking soda and salt. Cut in shortening until mixture resembles coarse crumbs. In a small saucepan, heat buttermilk and water to 120°-130°. Add buttermilk mixture, carrot, parsley and onion to yeast mixture; stir just until moistened. Turn onto a lightly floured surface; knead until a soft dough forms, about 6-8 minutes. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on ungreased baking sheets. Bake at 450° for 8-10 minutes or until golden brown. Serve warm. Yield: 15 biscuits.