- Cooking Time: 14
- Servings: 12
- Preparation Time:
- 1 & 1/4 cups all purpose flour
- 3/4 cup cornmeal
- 1/4 cup sugar
- 3 tsp baking powder
- 1 tsp dried basil leaves
- 1 tsp dried parsley flakes
- 1/2 tsp salt
- 3/4 c margarine or butter, softened
- 1/2 cup shredded carrots (about 2 carrots)
- 1/3 cup milk
- 1 egg
- Preheat your oven to 400 and grease two cookie sheets.
- In a large bowl, combine all dry ingredients (not the carrots.)
- Using a fork, cut in the butter until it resembles course crumbs.
- Stir in carrots.
- Add egg and milk, stirring until just moistened. Over mixing will make tough biscuits.
- Drop by 1/4 cupful onto greased baking sheets and bake 12-14 minutes or until biscuits are golden brown.
- Serve warn.
- This makes about 12 biscuits.
- If you're just going to eat these and not think about how bad they are for you stop reading now. If you're curious, each biscuit contains 210 calories and 12 grams of fat. So, that's about what I eat for lunch every day.
- Ah well, you only live once.
NotesAside from the beautiful illustrations, often times disgusting looking food, and hilarious insights on how to trick your husband into eating salad, old recipe books are great for not taking all the fun out of food. I would not live by the recipes in any one old-fashioned book, or I would be 800 pounds and unable to bake anymore, but when I'm looking to bake bread or biscuits I almost always turn to something from 1965 at the latest. I don't trust modern books to not skimp on the butter and sour cream.
These biscuits certainly do not skimp on the butter, or the tasty herb-flavor. And they are super simple to make.
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