small carrot squash biscuits

[Guest guest]

These were good little bites to serve with soup. Refreshing. More chew! and the

color would be good for halloween. I cannot remember if the yield was 18 or 24

at one-bite each.

 

 

* Exported from MasterCook *

 

Grimmway's Carrot Squash Biscuits

 

Recipe By :Grimmway Farms: Cooking with Carrots 1997

Serving Size : 18 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup grated fresh Grimmway Farms carrots

10 ounce frozen pureed squash -- thawed

3 tablespoons melted butter or margarine

1 teaspoon thyme -- see note

3 cups reduced fat Bisquick® -- or regular

1 tablespoon buttermilk -- or milk (1 to 3)

Minced fresh or dry parsley (optional)

 

Blend carrots, squash, butter and thyme in bowl. Measure biscuit mix over and

mix just until flour is blended in. Add milk if necessary to get a sticky dough.

It may have some lumps. Drop by rounded tablespoon measures onto lightly oiled

baking sheets into 18 portions. Sprinkle with parsley. Bake on rack just above

oven center at 425 degrees for 14 to 16 minutes or until golden, but not too

browned on bottom. Makes 18.

 

Credits: Grimmway Farms (Cooking with Carrots)

href=http://www.grimmway.com/cooking.htm Sept 3 1997

 

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Per Serving (excluding unknown items): 76 Calories; 1g Fat (15.4% calories from

fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 253mg

Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 0 Fat.

 

NOTES : I've tried these and they were delightfully different; good with soup.

Tested with lemon thyme; reduced fat bisquick instead of traditional; and

buttermilk instead of regular.

 

Nutr. Assoc. : 0 0 0 0 25091 0 2130706543

 

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