Recipe for Carrot Squash Biscuits - 2 
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Yield:
4
Ingredients:
Amount Ingredient
1/4 cup finely shredded carrot
1 tbl cooked and mashed pumpkin squash
(from frozen, leftover, or baby food)
1 tsp olive oil
1/4 tsp flax seed
3/4 cup reduced fat Bisquick
1/8 tsp baking powder
3 tbl buttermilk or as needed
1/2 tsp fresh lemon thyme leaves
Instructions:
Instructions: Blend carrots, squash, oil and flax seed in a bowl. Add biscuit and baking powder; mix just until flour is blended in. Add enough buttermilk to get a sticky dough. It may have some lumps. Drop by rounded tablespoon measures onto sprayed cookie sheet (makes about 8 biscuits). Sprinkle with lemon thyme or parsley. Bake on rack just above oven center at 400 degrees for 14 to 16 minutes or until golden, but not too browned on bottom.

NOTES : Ive tried these and they were delightfully different; good with soup.

Tested with lemon thyme; reduced fat bisquick instead of traditional; and buttermilk instead of regular.

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