Ingredients Jump to Instructions ↓

  1. 2-1/2 cups all-purpose flour

  2. 1 tablespoon sugar

  3. 1 package (1/4 ounce) active dry yeast

  4. 1-1/2 teaspoons baking powder

  5. 1/2 teaspoon baking soda

  6. 1/4 teaspoon salt

  7. 1/2 cup shortening

  8. 1 cup buttermilk

  9. 2 tablespoons water

  10. 1/4 cup finely shredded carrot

  11. 2 tablespoons minced fresh parsley

  12. 2 tablespoons finely chopped green onion

Instructions Jump to Ingredients ↑

  1. 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.


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