Veggie Bones

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3 cups minced parsley
1/4 cup carrots — shredded
1/4 cup shredded mozzarella cheese
2 tablespoons olive oil
2 3/4 cups all-purpose flour
2 tablespoons bran
2 teaspoons baking powder
1/2 cup water — possibly more


Preheat oven to 350 F, rack on middle level. Lightly grease a baking sheet.

Stir together parsley, carrots, cheese, and oil. Combine all the 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. Using cookie cutter, cut out the shapes and transfer them to a baking sheet. Reroll the scraps and continue until dough is all used up.

Bake for 20 to 30 minutes until biscuits have browned and hardened slightly. They will harden more as they cool. Store in an airtight container.


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