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Ingredients
3 cups minced parsley
¼ cup carrots chopped very fine
¼ cup shredded mozzarella or grated Parmesan
2 tablespoons olive oil or canola oil
2 ¾ cups whole-wheat flour
2 tablespoons bran
2 teaspoons baking powder
½ to 1 cup water
Nutritional analysis per serving
14 grams carbs; 1 milligram cholesterol; 85 calories; 1 gram monosaturated fat; 1 gram saturated fat; 2 grams fat; 2 grams fiber; 56 milligrams sodium; 3 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees, rack on the middle level.
- Step 2
Lightly grease a large baking sheet.
- Step 3
Stir together the parsley, carrots, cheese and oil. Stir together the flour, bran and baking powder, and mix well with the vegetables. Gradually add ½ cup water, mixing well. Add more water if necessary to make a moist but not wet dough. Knead for a minute.
- Step 4
Roll the dough out to ½-inch thick. Using a cookie cutter (preferably in the shape of a dog bone) or a glass, cut out shapes, and transfer them to the baking sheet. Gather the scraps, re-roll, and cut out more.
- Step 5
Bake for 20 to 30 minutes, until the biscuits have browned and hardened slightly. (They will harden more as they cool.) Transfer to a rack to cool. Store in an airtight tin.
Private Notes
Comments
I made these per the recipe and have two suggestions: roll the biscuits out thinner &/or reduce the oven temperature and bake them for a good hour or so until they are completely dry. I stored them in an airtight jar on the countertop and they developed spots of mold 2 days after I made them, I believe due to the slight moisture present in the final biscuit.