Homemade buttermilk and black pepper petite biscuits
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Flour |
| 1 | teaspoon | Baking powder |
| ⅛ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| 1 | tablespoon | Cracked black pepper |
| 2 | tablespoons | Vegetable shortening |
| ¼ | cup | Plus 1 teaspoon buttermilk |
Directions
Preheat the oven to 375 degrees F. 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 it's thoroughly incorporated and you have a smooth ball of dough. Do not overwork or overhandle the dough. On a lightly floured surface, roll out the dough with a rolling pin to a circle about 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.
Yield: 1 dozen biscuits
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