Sweet Short Biscuits for Shortbread
Yield
12 biscuitsPrep
20 minCook
15 minReady
35 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
all-purpose flour
more if needed |
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
baking soda
|
|
| 2 | tablespoons |
sugar
|
|
| 1 | cup |
buttermilk
|
|
| 6 | tablespoons |
vegetable shortening
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
all-purpose flour
more if needed |
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
baking soda
|
|
| 3E+1 | ml |
sugar
|
|
| 237 | ml |
buttermilk
|
|
| 9E+1 | ml |
vegetable shortening
|
|
Directions
Sift flour, salt and soda and sugar together in medium mixing bowl.
Mix in shortening with tips of fingers; add buttemilk and gently knead into a semi-stiff ball of dough.
Note: Add more flour if needed.
Lift dough onto well-floured work surface, knead JUST UNTIL SMOOTH and firm enough to handle.
Roll or pat (preferred) to ½ inch thick, and cut with floured cutter, or with knife, or rim of drinking glass.
Place biscuits on greased cookie sheet, and bake in preheated 400℉ (200℃) oven for 10 to 15 min., or until brown.
