- 3 cups minced parsley
- 1/4 cup carrots, chopped very fine
- 1/4 cup shredded mozzarella or Parmesan cheese
- 2 tablespoons olive oil
- 2 3/4 cups whole wheat flour
- 2 tablespoons bran
- 2 teaspoons baking powder
- 1/2 to 1 cup of water
Preheat oven to 350 degrees, rack on middle level. Lightly grease a large baking sheet.
Stir together parsley, carrots, Cheese, and oil. combine all the dry ingredients and add to 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 dough out to 1/2 inch thickness. Using cookie cutter or a glass, cut out the shapes and transfer them to the baking sheet. Gather the scraps and reroll and cut.
Bake for 20–30 minutes until biscuits have browned and hardened slightly. (They will harden more as they cool.) Speed cooling by placing them on wire racks. Store in airtight tin.
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