Homemade buttermilk & black pepper petite biscuits
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | cup | flour |
| 1.00 | teaspoon | baking powder |
| ⅛ | teaspoon | baking soda |
| ¼ | teaspoon | salt |
| 1.00 | tablespoon | cracked black pepper |
| 2.00 | tablespoon | vegetable shortening |
| ¼ | cup | buttermilk; plus |
| 1.00 | teaspoon | buttermilk |
Directions
Preheat the oven to 375 degrees. In a mixing bowl, combine the dry ingredients and blend thoroughly. Cream in the shortening with your fingers or a fork, until the mixture resembles coarse crumbs. Add the buttermilk a little at a time and, using your hands or a fork, work it in just until its thoroughly incorporated and you have a smooth ball of dough. Do not overwork or overhandle the dough. Lightly flour surface, roll out the dough with a rolling pin to a circle about ??-inches in diameter, ½-inch thick. Using a small round cookie cutter or the rim of a shot glass, press out twelve 1-inch rounds.
Place the biscuits on a baking sheet and bake until golden-brown, about 15 minutes. This recipe yields 1 dozen biscuits.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A27 broadcast 03-11-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-27-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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