Carrot and Herb Dinner Biscuits
- Reviews 8
Ready In: 19 mins
Yields: 12 biscuits
Ingredients
- 1 1⁄4 cups all-purpose flour
- 3⁄4 cup cornmeal
- 1⁄4 cup sugar
- 3 teaspoons baking powder
- 1 teaspoon dried basil leaves
- 1 teaspoon dried parsley flakes
- 1⁄2 teaspoon salt
- 3⁄4 cup margarine or 3⁄4 cup butter
- 1⁄2 cup shredded carrot
- 1⁄3 cup milk
- 1 egg
Directions
- Heat oven to 400*.
- In medium bowl, combine flour, cornmeal, sugar, baking powder, basil, parsley flakes and salt; blend well.
- Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs.
- Stir in carrots.
- Add milk and egg, stirring just until moistened.
- To form each biscuit, drop 1/4 cup of dough onto ungreased cookie sheet.
- Bake at 400* for 12 to 14 minutes or until light golden brown.
- Serve warm.
- Yield: 12 biscuits.
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