1 pkg. active dry yeast
2 tbsp. warm water (105-115 degrees)
2 1/2 c. all purpose flour
1 tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. shortening or lard
1/4 c. finely shredded carrot
2 tbsp. snipped parsley
2 tbsp. finely chopped green onion
1 c. buttermilk or sour milk

In small mixing bowl, dissolve the yeast in warm water. Let stand 5 minutes.

Meanwhile, in large mixing bowl stir together flour, sugar, baking powder, baking soda and salt. Cut in shortening or lard until mixture resembles coarse crumbs. Stir in carrots, parsley and green onion. Make a well in center of dry mixture then add softened yeast and buttermilk or sour milk all at once. Using a fork, stir fast until moistened.

Turn the dough out onto a well floured surface. Quickly knead the dough by gently folding and pressing the dough for 6 to 8 strokes or until the dough is nearly smooth. Pat or lightly roll dough to 1/2" thickness. Cut dough with floured 2 1/2" biscuit cutter. Dipping the cutter into flour between cuts.

Place biscuits on an ungreased baking sheet. Bake in a 450 degree oven for 10 to 12 minutes.