I spotted this recipe for garden fresh dinner biscuits a few weeks ago on my friend Zoë’s blog and knew immediately I wanted to make them… as soon as I had my kitchen back up and running. Well, let’s just say, there were no leftovers. Not even a crumb. My family goobled these up so quick that next time I’ll be baking a double batch for sure.
Ingredients
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried parsley
2 tablespoons finely grated carrot
4 tablespoons cold butter
3/4 cup cold milk {I used 2 %}
Directions
Combine the flour, baking powder, salt, dried herbs and carrots in a large bowl. Cut in the butter until the mixture resembles coarse crumbs. Add the milk and stir until a dough forms.
Gently roll out dough on to a lightly flowered surface and using your favorite biscuit cutter, cut out your biscuits. Place biscuits on to a parchment lined baking sheet or silpat and brush with a little bit of milk.
Bake biscuits for 10- 12 minutes at 450 degrees until lightly browned. Serve warm.
Makes 9 -12 biscuits depending on the size of the biscuit cutter you use.
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Kevin Wilson says
I pat biscuit dough out into a rectangle, then cut into small triangles and bake. No re-rolling, no second-class second-rolling biscuits, no scraps.