Carrot Squash Biscuits
Makes 18

4oz grated fresh carrots;
10 oz squash;
3 tablespoons soft butter or marg;
1 teaspoon thyme;
12oz biscuit mix;
3 tablespoons milk.

Blend carrots, squash, butter and thyme in bowl. Measure biscuit mix over and mix just until flour is blended in. Add milk if necessary to get a sticky dough. It may have some lumps. Drop by rounded tablespoon measures onto lightly oiled baking sheets into 18 portions. Sprinkle with parsley. Bake on rack just above oven centre at 425 degrees for 14 to 16 minutes or until golden, but not too browned on bottom.