Sunday, May 15, 2005

Crunchy Parsley and Carrot Biscuits

Crunchy Parsley and Carrot Biscuits

2 cups whole-wheat flour
1/2 cup brown rice flour
1/4 cup cornmeal
2 tablespoons oat bran
2 teaspoons baking powder
1 cup chopped fresh parsley
1/3 cup shredded carrot
1/3 cup shredded cheddar cheese
3/4 cup vegetable broth, divided
2 tablespoons oil

Preheat oven to 350 degrees.

In a large bowl, whisk together flours, cornmeal, oat bran and baking powder.

In a medium bowl, stir together parsley, shredded carrot, cheese, 1/2 cup broth and oil. Add to the dry ingredient and mix together until a dough forms. If the mixture is too dry, continue adding enough of the remaining 1/4 cup broth until it is slightly moist, but not sticky.

Scoop the mixture onto a lightly floured surface and knead until everything is combined, about 1 to 2 minutes, adding extra whole-wheat flour to ensure it is not sticky, if necessary. Roll the dough out onto a lightly floured surface until it is about 1/4" thick. Cut out as many biscuits as you can - gather the scraps, reroll and cut out additional biscuits. Continue until all of the dough has been used. Place the biscuits onto parchment lined baked sheets.

Bake, rotating the pans halfway through, until the biscuits and firm and golden - about 20 to 30 minutes. Remove from the oven and transfer the biscuits to wire racks to cool completely.

Makes several dozen depending on the size of the cutter used.

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