Garden Biscuits
From crossfire 16 years agoIngredients
- 2-1/2 cups all-purpose flour shopping list
- 1 tablespoon sugar shopping list
- 1 package (1/4 ounce) active dry yeast shopping list
- 1-1/2 teaspoons baking powder shopping list
- 1/2 teaspoon baking soda shopping list
- 1/4 teaspoon salt shopping list
- 1/2 cup shortening shopping list
- 1 cup buttermilk shopping list
- 2 tablespoons water shopping list
- 1/4 cup finely shredded carrot shopping list
- 2 tablespoons minced fresh parsley shopping list
- 2 tablespoons finely chopped green onion shopping list
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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