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• 3 Cups minced parsley
• 1/4 Cup shredded carrots
• 1/4 Cup shredded mozzarella
• 2 TBSP olive oil
• 2 3/4 Cups all – purpose unbleached flour
• 2 TBSP bran
• 2 tsp baking powder
• 1/2 Cup water (may need a little more)

Preparation: Preheat oven 350 degrees F, rack in middle level. Lightly grease a baking sheet.
Combine parsley, carrots, cheese and oil. Combine all dry ingredients and add to the veggies.
Gradually add 1/2 Cup of water, mixing well. Make a moist, but not wet dough. If needed add a little more water.
Knead for one minute, roll out dough to 1/2 inch thickness. Use a cookie cutter, cut out shapes and transfer to baking sheet.
(I use a ginger man, Stella thinks it’s the mailman!)
Bake for 20-30 minutes until biscuits have browned and hardened slightly. They will harden more as they cool.
Store in an airtight container.