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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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These can be prepared a day ahead and stored in an airtight container. Ingredients:
2 cups self-rising soft-wheat flour |
1/4 cup refrigerated shredded parmesan cheese |
1 teaspoon coarsely ground pepper |
1/4 cup butter or margarine, cut up |
2/3 cup buttermilk |
Directions:
1. Combine first 3 ingredients. Cut butter into flour mixture with a pastry blender until crumbly; add buttermilk, stirring until dry ingredients are moistened.
2. Turn dough out onto a lightly floured surface; knead 3 to 4 times.
3. Roll dough to 1/4-inch thickness; cut with a 2-inch round cutter, and place on a baking sheet. Reroll and cut trimmings, if necessary, to make 2 dozen.
4. Bake at 425° for 12 to 15 minutes or until lightly browned.
5. Note: We used Martha White self-rising soft-wheat flour.
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