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    You are in: Home / Recipes / Garden Biscuits Recipe
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    Garden Biscuits

    Garden Biscuits. Photo by Bonnie G #2

    1/9 Photos of Garden Biscuits

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Redneck Epicurean's Note:

    I came across this recipe in my Taste Of Home in the "Good Food That's Good For You" article, submitted by Kerry Dority. I think they sound so good and would be an excellent side to a big hot pot of chicken noodle soup.

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    Ingredients:

    Yield:

    biscuits

    Units: US | Metric

    Directions:

    1. 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. 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. 3
      Turn onto a lightly floured surface; knead until a soft dough forms, about 6-8 minutes.
    4. 4
      Pat or roll out into a 1/2-inch thickness; cut with a floured biscuit cutter.
    5. 5
      Place one inch apart on an ungreased baking sheet.
    6. 6
      Bake at 450 degrees for 8-10 minutes or until golden brown. Serve warm.

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    Ratings & Reviews:

    • on August 09, 2007

      45

      Because of everyone else's reviews, I followed the usual method for preparing a yeast biscuit and let the mixture raise in the bowl for about an hour after combining all the ingredients. After I kneaded and cut them, I let them raise for another 45 minutes to an hour on the cookie sheet before baking them. I think this helped them be a lighter biscuit. I only kneaded them about a minute. I couldn't imagine ending up with a tender biscuit if I kneaded them for 6-8 minutes! The store was completely out of buttermilk...all brands! What there a recall or something??? So I made soured milk with vinegar and milk. I also used onion chives in place of the onions since I had those growing in my garden. Everyone really liked them a lot. Of course, you should have seen their faces when I told them the orange stuff was carrots. They all thought it was cheese!! The recipe has great potential, but I definitely think the method for preparing them needs to be adjusted so that the results are light and fluffy.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 18, 2007

      55

      This is my recipe. I submitted them To TOH and was surprised when I received a letter in the mail stating that the recipe had been accepted and will be published in the TOH magazine and 2007 TOH Cookbook. I hope you all enjoy them as much as I do.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 17, 2007

      45

      A very tasty biscuit indeed - they are quite time consuming, but I can assure you that they are well worth the effort! I found that I needed a lot extra flour, as the mixture was too sticky to knead and the buttermilk should be JUST warm and not 110 degrees as stated - it will kill the yeast! The buttermilk WILL separate on being heated, this makes NO difference to the final result! I also found that as they are yeast raised, you cannot add too much salt - it kills the yeast - so the seasoning was just a wee bit bland for our tastes......I would suggest the addition of black pepper or cayenne pepper next time to "rev" the seasoning up a bit! We all loved the addition of all the vegetables and herbs - a tasty biscuit, we ate these with some soup for a VERY hearty lunch! I wish I could speak with Amy about how much I enjoyed making these......made for a special tag contest with photos. FT:-)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)

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    Nutritional Facts for Garden Biscuits

    Serving Size: 1 (764 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 149.1
     
    Calories from Fat 65
    43%
    Total Fat 7.2 g
    11%
    Saturated Fat 1.8 g
    9%
    Cholesterol 0.6 mg
    0%
    Sodium 136.7 mg
    5%
    Total Carbohydrate 18.1 g
    6%
    Dietary Fiber 0.7 g
    3%
    Sugars 1.8 g
    7%
    Protein 2.9 g
    5%

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