Prep 20 mins
Cook 10 mins
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.
- 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
- In a large bowl, combine the flour, sugar, yeast, baking powder, baking soda, and salt. Cut in the shortening until mixture resembles coarse crumbs.
- 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.
- Turn onto a lightly floured surface; knead until a soft dough forms, about 6-8 minutes.
- Pat or roll out into a 1/2-inch thickness; cut with a floured biscuit cutter.
- Place one inch apart on an ungreased baking sheet.
- Bake at 450 degrees for 8-10 minutes or until golden brown. Serve warm.
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.
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.
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:-)