| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | 16 | Servings | ||
INGREDIENTS
| 1 3/4 | c | Flour |
| 2 | t | Double-acting baking powder |
| 1/2 | t | Baking soda |
| 1/2 | t | Salt |
| 1/2 | t | Sugar |
| 3 | T | Fresh dill, snipped |
| 4 | T | Cold vegetable shortening |
| 2/3 | c | Sour crea |
INSTRUCTIONS
In a bowl, sift together the flour, baking powder, baking soda, salt and sugar. Add the dill and the shortening; blend unti lit resembles meal. Stir in sour cream and milk; stir until it just forms a soft sticky dough. Drop by rounded tablespoons onto a buttered baking sheet and bake in the middle of a prehated 425 oven for 15 to 17 minutes or until pale golden. Makes about 16 biscuits. Posted to EAT-L Digest 07 Sep 96 Date: Sun, 8 Sep 1996 10:31:29 -0400 From: Laura Hunter <LHunter722@AOL.COM>
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Nutrition (calculated from recipe ingredients)
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Calories: 71
Calories From Fat: 18
Total Fat: 2.1g
Cholesterol: 5mg
Sodium: 182.1mg
Potassium: 47.5mg
Carbohydrates: 11.3g
Fiber: <1g
Sugar: <1g
Protein: 1.7g