Ingredients
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2 1/2 cups all-purpose flour
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1 tablespoon sugar
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1 (1/4 ounce) packet active dry yeast
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1 1/2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup shortening
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1 cup buttermilk
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2 tablespoons water
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2 teaspoons dried parsley, minced or 2 tablespoons fresh parsley
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2 tablespoons finely chopped green onions
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1/4 cup finely shredded carrot
Instructions
- In a large bowl, combine the flour, sugar, yeast, baking powder, baking soda, and salt. Cut in the shortening until mixture resembles coarse crumbs.
- 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.
- Turn onto a lightly floured surface; knead until a soft dough forms, about 6-8 minutes.
- Pat or roll out into a 1/2-inch thickness; cut with a floured biscuit cutter.
- Place one inch apart on an ungreased baking sheet.
- Bake at 450 degrees for 8-10 minutes or until golden brown. Serve warm.