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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I think they sound so good and would be an excellent side to a big hot pot of chicken noodle soup. Ingredients:
2 1/2 cups all-purpose flour |
1 tablespoon sugar |
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 cup buttermilk |
2 tablespoons water |
1/4 cup finely shredded carrot |
2 teaspoons dried parsley, minced or 2 tablespoons fresh parsley |
2 tablespoons finely chopped green onions |
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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