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Preparation Time : 20
Cook Time : 10
Total Time : 30
2 1⁄2 cups all-purpose flour
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
1⁄4 cup finely shredded carrot
2teaspoons dried parsley, minced or 2 tablespoons fresh parsley
2tablespoons finely chopped green onions
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.
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