1 package Hodgson Mill active dry yeast
2 1/2 cups Hodgson Mill white flour
1 tablespoon sugar
1 1/2 teaspoons Clabber Girl Baking Powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup shortening or lard
1/4 cup finely shredded carrot
2 tablespoons snipped parsley
2 tablespoons finely chopped green onion
1 cup buttermilk
In a small mixing bowl dissolve the yeast in 2 tablespoons warm water (105° to 115°). Let stand for 5 minutes. Meanwhile, in a large mixing bowl, stir together flour, sugar, baking powder, baking soda, and salt. Using a pastry blender, cut in shortening till mixture resembles coarse crumbs. Stir in carrot, parsley, and green onion. Make a well in center of flour mixture; add softened yeast and buttermilk all at once. Using a fork, stir just till moistened.
On a well-floured surface, knead dough for 6 to 8 strokes or till nearly smooth. Pat or lightly roll to 1/2-inch thickness. Cut with 2 1/2-inch biscuit cutter, dipping the cutter into flour between cuts.
Place biscuits on an ungreased baking sheet. Bake in a 450° oven for 10 to 12 minutes or till golden. Serve warm. Makes 12 to 14.