Garden Biscuits Recipe

Garden Biscuits Recipe photo by Taste of Home

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“These flaky yeast biscuits—speckled with carrot, parsley and green onion—smell wonderful while baking. So it’s hard to resist eating one right from the oven,” notes Kerry Dority of Camdenton, Missouri.

This recipe is:

Quick

Diabetic Friendly

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Garden Biscuits Recipe

Prep/Total Time: 30 min.

Yield: 15 Servings

20 10 30

Ingredients

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

Directions

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.

Editor's Note: Warmed buttermilk will appear curdled.

Nutritional Facts 1 biscuit equals 147 calories, 7 g fat (2 g saturated fat), 1 mg cholesterol, 140 mg sodium, 18 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

Originally published as Garden Biscuits in Taste of Home October/November 2006, p46