1/9 Photos of Garden Biscuits
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.
My Private Note
Units: US | Metric
- 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
- 1In a large bowl, combine the flour, sugar, yeast, baking powder, baking soda, and salt. Cut in the shortening until mixture resembles coarse crumbs.
- 2In 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.
- 3Turn onto a lightly floured surface; knead until a soft dough forms, about 6-8 minutes.
- 4Pat or roll out into a 1/2-inch thickness; cut with a floured biscuit cutter.
- 5Place one inch apart on an ungreased baking sheet.
- 6Bake at 450 degrees for 8-10 minutes or until golden brown. Serve warm.
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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
- 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