Carrot Ginger Biscuits Recipe
Ingredients
1 1/2 cups all-purpose flour
1/2 cup whole-wheat or all-purpose flour
1 1/2 teaspoons each baking powder and baking soda
1 1/2 teaspoons ground ginger
1/2 teaspoon salt
1 small carrot, peeled and shredded
2 cups plain low-fat yogurt
2 tablespoons canola or corn oil
2 teaspoons honey or sugar
Directions
1 Preheat the oven to 450° F.
In a large bowl, stir together the all-purpose and whole-wheat flours, baking powder, baking soda, ginger, and salt.
In a small bowl, stir together the carrot, yogurt, oil, and honey.
Add carrot mixture to dry ingredients and stir until just combined.
2 Place the dough on a well-floured surface.
Using a lightly floured rolling pin, roll out the dough until 1/2 inch thick.
Using a 2 1/4 inch biscuit cutterorglass, cutout rounds, gently rerolling the scraps, to form 12 biscuits.
Place the biscuits on an ungreased baking sheet, spacing them 1 inch apart.
Bake for 12 to 15 minutes or until golden.
In a large bowl, stir together the all-purpose and whole-wheat flours, baking powder, baking soda, ginger, and salt.
In a small bowl, stir together the carrot, yogurt, oil, and honey.
Add carrot mixture to dry ingredients and stir until just combined.
2 Place the dough on a well-floured surface.
Using a lightly floured rolling pin, roll out the dough until 1/2 inch thick.
Using a 2 1/4 inch biscuit cutterorglass, cutout rounds, gently rerolling the scraps, to form 12 biscuits.
Place the biscuits on an ungreased baking sheet, spacing them 1 inch apart.
Bake for 12 to 15 minutes or until golden.
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