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| 2 1/4 Tasse | Bisquick original baking mix |
| 1/3 Tasse | butter or margarine, softened |
| 2 Esslöffel | green onions finely chopped |
| 2 Esslöffel | Chopped fresh parsley -or |
| 1 Esslöffel | parsley dried flakes |
| 1/2 Teelöffel | dill dried weed |
| 1 | Jar (4-oz) strained carrots (babyfood) |
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Heat oven to 450 degrees. Mix all ingredients until soft dough forms. Turn dough onto surface generously dusted with baking mix; gently roll in baking mix to coat. Shape into ball; knead 3 or 4 times.
Roll dough 1/2 inch thick. Cut with 1-inch round cutter dipped in baking mix. Place with edges touching on ungreased cookie sheet.
Bake 8 to 10 minutes or until golden brown. About 2 dozen 1-inch biscuits.
Mini Drop Biscuits: After mixing ingredients, drop dough by rounded teaspoonfuls onto ungreased cookie sheet. Bake as directed.
From <Betty Crocker: Bisquick Classics and New Favorites>. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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