| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
| 1 |
ts |
Baking powder |
| 1/8 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1 |
tb |
Cracked black pepper |
| 2 |
tb |
Vegetable shortening |
| 1/4 |
c |
Plus 1 teaspoon buttermilk |
INSTRUCTIONS
EMERIL LIVE SHOW #EMIA27
Preheat the oven to 375 degrees F. In a mixing bowl, combine the dry
ingredients and blend thoroughly. Cream in the shortening with your fingers
or a fork, until the mixture resembles coarse crumbs. Add the buttermilk a
little at a time and, using your hands or a fork, work it in just until
it's thoroughly incorporated and you have a smooth ball of dough. Do not
overwork or overhandle the dough. On a lightly floured surface, roll out
the dough with a rolling pin to a circle about 1/2-inch thick. Using a
small round cookie cutter or the rim of a shot glass, press out twelve
1-inch rounds. Place the biscuits on a baking sheet and bake until golden
brown, about 15 minutes.
Yield: 1 dozen biscuits
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 11, 1998
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