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.