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