| MINIATURE BISCUITS |
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Makes 24 biscuits2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 6 tablespoons CRISCO all-vegetable shortening or 6 tablespoons CRISCO Stick 2/3 cup buttermilk Heat oven to 500ºF. Place sheets of foil on countertop for cooling biscuits. Combine flour, baking powder, baking soda and salt in large mixing bowl. Cut in shortening using a pastry blender or two knives until the mixture resembles coarse meal. Add buttermilk. Stir with fork just until mixture holds together. Turn dough onto floured surface and knead 10 times. Roll or pat dough into rectangle 3/4-inch thick. Cut with round cutter into 2-inch biscuits. Place biscuits 2 inches apart on ungreased baking sheet. Bake one baking sheet at a time at 500ºF for 8 to 12 minutes, or until browned and puffed. Do not overbake. Remove biscuits to foil. Bake remaining biscuits. Serve as soon as possible. |
