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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Use a 1/4 cup ice-cream scoop or lightly greased 1/4 cup dry measuring cup to drop evenly sized biscuits. Ingredients:
3 1/2 cups self-rising soft-wheat flour |
2 1/4 teaspoons baking powder |
2 1/4 teaspoons sugar |
1/4 cup shortening |
1/4 cup butter, chilled and cut into pieces |
1 1/2 cups buttermilk |
1 tablespoon butter, melted |
Directions:
1. Preheat oven to 500°. Combine first 3 ingredients in a large bowl until well blended. Cut in shortening and butter with a pastry blender or a fork until crumbly. Add buttermilk, stirring just until dry ingredients are moistened.
2. Drop dough by 1/4 cupfuls onto an ungreased baking sheet. Brush lightly with melted butter.
3. Bake at 500° for 12 to 15 minutes or until golden.
4. *Nonfat buttermilk may be substituted.
5. Note: For testing purposes only, we used White Lily Self-Rising Flour.
6. Cheese-Chive Drop Biscuits: Stir 3/4 cup (3 oz.) shredded Cheddar cheese and 1/4 cup chopped fresh chives into crumbly flour mixture just before adding buttermilk. Increase buttermilk to 1 3/4 cups. Proceed with recipe as directed.
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