Monday, February 3, 2014

Carrot & Herb Biscuits

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
1 egg

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~
Thanks so much for stopping by!

I am joining...
Kathe with an E for You're Gonna Love It
Miz Helen`s Country Cottage for Full Plate Thursday


  1. Thanks for sharing your biscuit recipe. Sounds perfect to go along with soup for a warm winter meal!

    1. Glad I could share it! Thanks for stopping by :)

  2. Those look and sound amazing. I am going to have to give them a try on one of the evenings we have soup on the menu. Thank you for sharing the recipe.

    1. Hope you get a chance to try them and enjoy them :)

  3. Hi Alana,
    Your Carrot Herb Biscuits look awesome, we love biscuits. Thank you so much for sharing with Full Plate Thursday and have a great week!
    Come Back Soon!
    Miz Helen


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