Categories: bread- rolls- cornbread

Ingredients

• 2 cups all-purpose flour
• 2 tsp. baking powder
• 1 tsp. dried Italian seasoning
• 3/4 tsp. salt
• 1/2 tsp. baking soda
• 6 Tbsp. solid vegetable shortening
• 1 cup buttermilk

Directions

1. Heat oven to 425 degrees.
2. Mix flour, baking powder, herbs, salt and baking soda in a large bowl.
3. Cut in shortening with pastry blender until consistency of coarse cornmeal. Add buttermilk; stir with fork until dry ingredients are just moistened.
4. Drop rounded tablespoons of butter onto 2 ungreased baking sheets, spacing about 1 1/2 inches apart for total of about 24 biscuits.
5. Bake in 425 degrees oven 12 to 14 minutes, until browned; halfway through rotate sheets; front to back; switch rack positions. Serve warm.

6. makes 24 biscuits

Email to a friend | Print this recipe | Back