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Home Cream Of Chicken Rice Soup With Butter

Garden Biscuits Recipe

Ingredients

How to make it

  • In a large bowl, combine the flour, sugar, yeast, baking powder, baking soda and salt. Cut in shortening until mixture resembles coarse crumbs.
  • In a small saucepan, heat buttermilk and water to 120°-130°. Add buttermilk mixture, carrot, parsley and onion to yeast mixture; stir just until moistened.
  • Turn onto a lightly floured surface; knead until a soft dough forms, about 6-8 minutes. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on ungreased baking sheets.
  • Bake at 450° for 8-10 minutes or until golden brown. Serve warm. Yield: 15 biscuits.

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The Cook

crossfire Garner, NC

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