Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | Minced parsley |
| ¼ cup | Carrots; chopped very fine |
| ¼ cup | Shredded mozzarella or parmesan cheese |
| 2 tablespoons | Olive oil |
| 2¾ cup | Whole wheat flour |
| 2 tablespoons | Bran |
| 2 teaspoons | Baking powder |
| ½ cup | Water; (up to 1) |
Preheat oven to 350 degrees, rack on middle level. Lightly grease a large baking sheet.
Stir together parsley, carrots, cheese, and oil. combine all the dry ingredients and add to veggies. Gradually add ½ cup of water, mixing well. Make a moist but not wet dough. If needed, add a little more water.
Knead for one minute.
roll dough out to ½ inch thickness. Using cookie cutter or a glass, cut out the shapes and transfer them to the baking sheet. Gather the scraps and reroll and cut.
Bake for 20-30 minutes until biscuits have browned and hardened slightly.
(They will harden more as they cool.) Speed cooling by placing them on wire racks. Store in airtight tin.
Posted to Bread-bakers Digest by Marg aka MEMAW <maf@...> on Mar 29, 1998