Yield: 12 Servings
Measure | Ingredient |
---|---|
2¼ cup | Bisquick original baking mix |
⅓ cup | Margarine or butter; softened |
2 tablespoons | Finely chopped green onions |
2 tablespoons | Chopped fresh parsley -or- |
1 tablespoon | Dried parsley flakes |
½ teaspoon | Dried dill weed |
1 \N | Jar (4-oz) strained carrots (babyfood) |
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 ½ 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 <BettyCrocker:BisquickClassicsandNewFavorites>. Downloaded from Glen's MM Recipe Archive, .