Garden Biscuits Recipe

5 1 1
Garden Biscuits Recipe
Garden Biscuits Recipe photo by Taste of Home
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Garden Biscuits Recipe

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5 1 1
Publisher Photo
“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.
MAKES:
15 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
15 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

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

  • 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
  1. In a large bowl, combine the flour, sugar, yeast, baking powder, baking soda and salt. Cut in shortening until mixture resembles coarse crumbs.
  2. 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.
  3. 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.
  4. Bake at 450° for 8-10 minutes or until golden brown. Serve warm. Yield: 15 biscuits.
Editor's Note: Warmed buttermilk will appear curdled.
Originally published as Garden Biscuits in Taste of Home October/November 2006, p46

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sablesagirl User ID: 948669 120935
Reviewed Jan. 18, 2008

"no mention of letting biscuits rise before baking. was this an error?"

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