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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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    Units: US | Metric


    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.

    Ratings & Reviews:

    • on August 09, 2007


      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.

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    • on October 18, 2007


      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.

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    • on August 17, 2007


      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:-)

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    Read All Reviews (10)


    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
    Total Fat 7.2 g
    Saturated Fat 1.8 g
    Cholesterol 0.6 mg
    Sodium 136.7 mg
    Total Carbohydrate 18.1 g
    Dietary Fiber 0.7 g
    Sugars 1.8 g
    Protein 2.9 g

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