“I came across this recipe in my Taste Of Home in the "Good Food That's Good For You" article, submitted by Kerry Dority. I think they sound so good and would be an excellent side to a big hot pot of chicken noodle soup.”
READY IN:
30mins
YIELD:
15 biscuits
UNITS:
US

Ingredients Nutrition

Directions

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

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