Name: Buttermilk Biscuit Bites
Ingredients: 2 c All-purpose flour; 1 tb Granulated sugar; 2 ts Baking powder; 1/2 ts Baking soda; 1/2 ts Salt; 1/2 c Shortening; 3/4 c Buttermilk; (approx.); 2 tb Buttermilk; 1 tb Sesame seeds; (optional)

Just because you come to Christ does not mean you will not experience suffering. Christians and non-Christians suffer with similar trials. The difference is not in the nature of the trial, but rather the way in which we respond to the trials. You see, the world needs things in their life to go well to stay happy. Therefore they are continually up and down based upon their circumstances. Christians however know that God is sovereign over the trials they experience. They know the trials are specifically customized to their lives sent from the wise and loving hands of God. They are not sent to rob us of our joy. They are sent to refine us and make us more like Christ. Therefore it is our responsibility to by God’s grace remain under the trials until they perform in us the work designated by God. Knowing and believing this, we can have deep joy even in the worst of times because we know God’s refining process is the best thing we can ask for for spiritual transformation, Christlikeness.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains	Canadian	Brunch for, Bread, Canadian li	8	Servings

INGREDIENTS

2	c	All-purpose flour
1	tb	Granulated sugar
2	ts	Baking powder
1/2	ts	Baking soda
1/2	ts	Salt
1/2	c	Shortening
3/4	c	Buttermilk; (approx.)
2	tb	Buttermilk
1	tb	Sesame seeds; (optional)

INSTRUCTIONS

GLAZE
To make these biscuits ahead of time, cut the shortening into the dry
ingredients and refrigerate for up to one week. A few hours before serving,
add the buttermilk, then cover and refrigerate the unbaked glazed biscuits
to bake just before serving.
In large bowl, stir together flour, sugar, baking powder, baking soda and
salt. With 2 knives or pastry blender, cut in shortening until crumbly.
Using fork, mix in enough of the buttermilk to form soft dough.
On lightly floured surface, gently knead dough 10 times. Roll or pat dough
into 1/2-inch (1 cm) thickness. Using floured cutter, cut into 2-inch (5
cm) rounds and place, almost touching, on ungreased baking sheet.
Glaze: Brush with buttermilk; sprinkle with sesame seeds (if using). Bake
in 425 F (220 C) oven for about 12 minutes or until golden brown. Serve
hot.
Makes about 2 dozen.
Typos and 'Busting' courtesy of Peg Baldassari, March 18, 1998.
Recipe by: Canadian Living
Posted to recipelu-digest by Peg Baldassari <Baldassari@compuserve.com> on
Mar 18, 1998

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