Preheat oven to 350 degrees, rack on middle level. Lightly grease a large baking sheet. Stir together parsley, carrots, cheese, and oil. Combine all the dry ingredients and add to 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 dough out to 1/2 inch thickness. Using cookie cutter or a glass, cut out the shapes and transfer them to the baking sheet. Gather the scraps and reroll and cut. Bake for 20-30 minutes until biscuits have browned and hardened slightly. (They will harden more as they cool.) Speed cooling by placing them on wire racks. Store in airtight tin. Makes 36.