These biscuits are the perfect accompaniment
to a bowl of soup on a cool winter day.
The original recipe is from the Pillsbury Complete Book of Baking.
1 1/4 cups flour
3/4 cup cornmeal
1/4 cup sugar
3 tsp. baking powder
1 tsp. basil leaves
1 tsp. parsley flakes
1/2 tsp. salt
3/4 cup margarine or butter
1/2 cup shredded carrots
1/3 cup milk
Heat oven to 400F.
In medium bowl, combine
flour, cornmeal, sugar, baking powder, basil, parsley & salt; blend well.
Using pastry blender or fork,
cut in margarine until mixture resembles coarse crumbs.
Stir in carrots. Add milk and egg,
stirring just until moistened.
To form each biscuit,
drop 1/4 cup of dough unto ungreased cookie sheet.
Bake at 400F for 12 to 14 minutes
or until light golden brown.
Serve warm with butter :)
~Finding the amazing in the simple~
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