| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Bread |
12 |
Servings |
INGREDIENTS
| 2 1/4 |
c |
Bisquick original baking mix |
| 1/3 |
c |
Margarine or butter; softened |
| 2 |
tb |
Finely chopped green onions |
| 2 |
tb |
Chopped fresh parsley -or- |
| 1 |
tb |
Dried parsley flakes |
| 1/2 |
ts |
Dried dill weed |
| 1 |
|
Jar (4-oz) strained carrots (babyfood) |
INSTRUCTIONS
HEAT oven to 450 degrees. Mix all ingredients until soft dough forms. Turn
dough onto surface generously dusted with baking mix; gently roll in baking
mix to coat. Shape into ball; knead 3 or 4 times.
ROLL dough 1/2 inch thick. Cut with 1-inch round cutter dipped in baking
mix. Place with edges touching on ungreased cookie sheet.
BAKE 8 to 10 minutes or until golden brown. About 2 dozen 1-inch biscuits.
Mini Drop Biscuits: After mixing ingredients, drop dough by rounded
teaspoonfuls onto ungreased cookie sheet. Bake as directed.
From <Betty Crocker: Bisquick Classics and New Favorites>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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