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Carrot Ginger Biscuits

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons ginger
1/2 teaspoon salt
1/2 cup carrot, peeled and shredded
2 cups plain low-fat yogurt
2 tablespoons canola oil
2 teaspoons honey

Preheat oven to 450. In a large bowl, stir together the all-purpose
flour and whole wheat flour, baking powder and baking soda, ginger
and salt. In a small bowl, stir together the carrot, yogurt, oil
and honey. Add carrot mixture to dry ingredients and stir until
just combined.

Place the dough on a well-floured surface. Using a lightly floured
rolling pin, roll out the dough until 1/2" thick. Using a 2 1/4"
biscuit cutter or glass , cut out rounds, gently rerolling the
scraps, to form 12 biscuits. Place the biscuits on an ungreased
baking sheet, spacing them 1" apart. Bake for 12 to 15 minutes or
until golden. Serve warm.

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