Buttermilk Pepper Biscuits
Buttermilk Pepper Biscuits recipe
Yield
14 servingsPrep
20 minCook
10 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 | tablespoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | tablespoon |
black pepper
coarse cracked |
|
| ½ | teaspoon |
baking soda
|
|
| ¾ | cup |
vegetable shortening
|
*
|
| 1 | cup |
buttermilk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 15 | ml |
black pepper
coarse cracked |
|
| 2.5 | ml |
baking soda
|
|
| 177 | ml |
vegetable shortening
|
*
|
| 237 | ml |
buttermilk
|
|
Directions
Preheat oven to 450-500F.
Sift 2 cups of the flour with the baking powder, salt, pepper, and baking soda into a bowl.
Cut in the shortening with a pastry blender or fork, or work it in with your fingers.
Add the buttermilk to make a soft dough, mixing just until the dough holds together.
Flour your hands. Pull off a piece of dough the size of a biscuit and dip the wet edge into the extra flour.
The roll or pat into a biscuit.
Place slightly touching, on a lightly greased baking sheet.
Bake until golden golden brown 8 to 10 minutes.
