HERBED PAN BISCUITS
These easy pan biscuits are made with Original Bisquick® mix, sour cream and herbs for delicious results - ready in just 30 minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 20
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. Spray 8-inch round cake pan with cooking spray.
- In medium bowl, stir Bisquick mix, sour cream, carbonated beverage, parsley, basil and pepper with fork until soft dough forms.
- With floured hands, divide dough into 20 equal portions. Shape each into a ball. Place in pan with sides touching. Brush evenly with half of the melted butter.
- Bake 15 minutes or until golden brown. Brush evenly with remaining melted butter. Serve immediately.
Nutrition Facts : Calories 80, Carbohydrate 9 g, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 160 mg
BEEF AND BISCUIT
This isn't the leanest dish in the world, but, man, it has to be the best! Ground beef, onions, cheese, biscuits...MMMM!
Provided by The Towsleys
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Time 45m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large skillet, brown the ground beef, onion and green chile pepper; drain. Stir in tomato sauce, chili powder ,and garlic salt. Simmer while preparing the biscuits.
- Separate biscuit dough into 10 biscuits. Pull each biscuit into 2 layers. Press 10 biscuit halves on the bottom of a 9-inch pie dish to form bottom crust. Reserve the other 10 biscuit halves for the top layer.
- Remove meat mixture from heat, and stir in 1/2 cup shredded cheese, sour cream, and egg; mix well. Spoon over bottom crust. Arrange remaining biscuit halves to form top crust, and spoon remaining cheese evenly over the top.
- Bake in preheated oven for 25 to 30 minutes, or until biscuits are a deep golden brown color.
Nutrition Facts : Calories 306 calories, Carbohydrate 15.5 g, Cholesterol 76.2 mg, Fat 18.9 g, Fiber 0.9 g, Protein 18.4 g, SaturatedFat 8.6 g, Sodium 631.6 mg, Sugar 3.7 g
HERBED BISCUITS
Why not keep a batch of these ready-to-bake biscuits in the freezer? They'll add a special touch to any meal.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 40m
Yield Makes 16
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. In a food processor, combine flour, baking powder, salt, and butter. Pulse mixture until pea-size pieces form. Through the feeding tube, add chives and milk; pulse just until combined.
- Transfer mixture to a floured surface; with floured hands, pat to a 3/4-inch thickness. Using a 2 1/2-inch round cutter, cut dough into 16 rounds, dipping cutter in flour to prevent sticking. Sprinkle tops lightly with flour.
- Place biscuits on a baking sheet, 1 inch apart; bake until golden, about 15 minutes. Serve warm.
Nutrition Facts : Calories 183 g, Fat 7 g, Fiber 1 g, Protein 4 g, SaturatedFat 4 g
PARMESAN HERB BISCUITS
Warm cheesy herb biscuits are made with rich whipping cream instead of the usual butter. Mmm!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. In large bowl, mix flour, parsley, 2 tablespoons of the cheese, the sugar, baking powder, salt and basil. Add 3/4 cup of the whipping cream; stir with fork just until dry ingredients are moistened, adding additional whipping cream 1 tablespoon at a time, if necessary, to form a soft dough.
- On lightly floured work surface, gently roll dough in flour to coat. Knead lightly about 10 times or until dough forms a smooth ball. Pat dough into 1/2-inch-thick square.
- With knife, cut dough into 12 squares. Place about 1 inch apart on ungreased large cookie sheet. Brush with melted butter; sprinkle with remaining 1 tablespoon cheese.
- Bake 8 to 10 minutes or until light golden brown. Serve warm.
Nutrition Facts : Calories 150, Carbohydrate 18 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Biscuit, Sodium 260 mg, Sugar 2 g, TransFat 0 g
SAVORY CHEESE AND HERB BISCUITS
Not too long ago, a woman was judged by how her biscuits turned out. If you baked great biscuits, you could be guaranteed to be Good Wife Material! Well, times have changed for women but that doesn't mean that we still can't cobble up a GREAT biscuit to serve to family and friends. The base recipe is for a specific cheese/herb mixture but I have listed many variations that I have made throughout the years at the bottom of the directions. I came up with this recipe because I was tired of "cheese" biscuits where you could NEVER taste the cheese! They use shredded cheese; mine calls for chunks of cheese. This is especially tasty when the cheese chunks melt on the baking sheet, producing browned and crispy cheese bits! Please note: I have used this recipe for years and shared it with 100% success with many friends. PLEASE read the NOTE section in the Directions if you've never made biscuits. It contains all the Hints & Secrets to GREAT biscuit success! Bon Appetite!
Provided by The_Swedish_Chef
Categories Breads
Time 44m
Yield 18 2.5 inch biscuits
Number Of Ingredients 12
Steps:
- Notes on how to make STELLAR biscuits:.
- 1) Spoon flour into a dry measuring cup and level off with the straight edge of a metal knife. DON'T use a liquid measuring cup or you'll end up with too much flour and rock hard biscuits!
- 2) I find it easier to incorporate room-temperature butter into my dry ingredients but then put the bowl with flour/butter back into the refrigerator for 10-15 minutes to chill the mixture. The colder your butter is, the higher your biscuits will end up. If you want to work with cold butter, this step is NOT necessary.
- 3) Shake the carton of buttermilk before measuring and make sure the buttermilk is COLD! It keeps the butter cold, and you have a lighter, fluffier biscuit.
- 4) Dust the work surface with All-Purpose flour when rolling and shaping the dough. (Leavening in Self-Rising flour leaves a bitter taste on the outside of the biscuit.).
- 5) Cut STRAIGHT DOWN with a sharp biscuit cutter! Do NOT twist the cutter or you'll be sealing the edges of the biscuits and reduce the rise of them. Ditto on using a glass to cut out biscuits: both sides of the cutter need to be open to allow air to exit as you press down. The glass ends up sealing the edges of the biscuit.
- Directions:.
- Preheat oven to 450-degrees F.
- In a very large bowl combine all the dry ingredients: Flour, Baking Powder, Baking Soda, Sugar, Salt, Black Pepper and Cayenne Pepper. Stir well to evenly distribute the ingredients.
- Drop the cut tablespoons of butter all around the flour mixture. Cut in butter using a pastry cutter until mixture is about the size of peas or very crumbly. Cover and chill in the refrigerator for 10-15 minutes to allow the butter to become hard; this will aid in having a very flaky biscuit.
- Add the cheese chunks and chives to the chilled butter/flour mixture. Stir to coat them well with the flour.
- Stir in buttermilk only until dough holds together very slightly, about 30 seconds. DO NOT OVER STIR! THIS IS THE SECRET TO INCREDIBLY FLUFFY AND LIGHT BISCUITS! The dough should "hold together" but still be very lofty and NOT packed down!
- Turn dough out onto a floured board, kneading dough a few times (about 3-4 times) and then pat into a 5-inch x 9-inch rectangle; Sprinkle top of dough with a small amount of additional flour and fold into thirds like a letter. Repeat entire process 2 more times, beginning with pressing into a 3/4" inch-thick dough rectangle again.
- Press or pat dough into a 1/2 inch thickness on a lightly floured surface; Dip edges of 2.5-inch biscuit cutter into flour and cut out a biscuit.DO NOT TWIST THE CUTTER! JUST PRESS FIRMLY DOWN, ONCE. Transfer to a parchment-lined baking sheet, placing biscuits side by side so they touch. Continue with existing dough. With the scraps, very lightly press dough together to form another rectangle and continue cutting out the biscuits. Caution! The MORE you work the dough and manhandle it, the tougher your biscuits will become so work with a very light hand when pushing the dough back together.
- Brush tops of biscuits lightly with cream.
- Bake for 14-16 minutes or until biscuits are lightly browned. Take out of oven by sliding the parchment paper with biscuits attached, onto table or counter top. Allow to sit for ONLY 1 minute, and transfer to a wire rack to cool for only a couple of minutes before serving. Caution! Moisture really builds up on the bottom of these biscuits, which is why they only sit on the parchment paper for 1 minute. Cooling on the rack for 2-3 minutes allows the cheese to set enough that it does NOT burn a person's mouth when eating it!
- VARIATIONS ON BISCUITS:.
- 1) Feta-Oregano or Marjoram: Stir 4-8 ounces of crumbled feta cheese and 1 teaspoon of either oregano or marjoram into the chilled butter/flour mixture before adding the buttermilk. Proceed with recipe as directed.
- 2) Bacon-Cheddar: Stir 6 cooked, drained, cooled and crumbled slices of bacon into the chilled butter/flour mixture along with 1/2 a cup of cubed Cheddar Cheese. Omit chives. Proceed with recipe as directed.
- 3) Gruyere-Rosemary: Stir in 1 cup of cubed Gruyere cheese and 1/2 tablespoon of fresh, snipped rosemary into the chilled butter/flour mixture. Use 1/4 cup of snipped chives and 1/2 tablespoon of freshly ground black peper. Proceed with recipe as directed.
- 4) Havarti-Dill: Stir in 1 cup of cubed Havarti cheese with 1 tablespoon of freshly snipped dill into the chilled butter/flour mixture. Omit chives. Proceed with recipe as directed.
- 5) Pimento Cheese: Stir in 1 cup cubed Sharp Cheddar Cheese with 1-4 ounce jar of DRAINED and patted dry Pimento into the chilled butter/flour mixture. Omit chives. Proceed with recipe as directed.
- 6) The ONE failure that I had was with Pepperjack Cheese. The actual cheese is too mild to taste in the end results and the remaining hot peppers were too much for the biscuit. Avoid this combination!
HERB BUTTERMILK BISCUITS
Light and fluffy, melt-in-your-mouth goodness!
Provided by PrincessZelda
Categories Bread Quick Bread Recipes Biscuits
Time 28m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Whisk together the flour, baking powder, salt, sugar, thyme, savory, kelp, parsley, and basil in a large bowl.
- Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. Drizzle the buttermilk slowly over the flour mixture while tossing lightly with a fork, just until the flour mixture is moistened. Turn the dough out onto a floured board, and knead 4 to 5 times. Pat the dough into a circle, 3/4 inch thick, and cut biscuits with a 2 inch cookie cutter. Place biscuits 2 inches apart on a baking sheet.
- Bake in the preheated oven until golden brown, about 8 minutes. Serve warm.
Nutrition Facts : Calories 132.5 calories, Carbohydrate 18 g, Cholesterol 14.2 mg, Fat 5.5 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 3.4 g, Sodium 160.2 mg, Sugar 1.3 g
BUTTERMILK-HERB BISCUITS
Homemade herb biscuits, warm from the oven, are a favorite comfort food!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. In medium bowl, mix flour, baking powder, herbs, salt and baking soda. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in buttermilk until dough leaves side of bowl (dough will be soft and sticky).
- On lightly floured surface, lightly knead dough 10 times. Roll or pat dough about 1 inch thick. Cut with floured 2-inch cutter. On ungreased cookie sheet, place biscuits about 1 inch apart. Brush with butter.
- Bake 14 to 16 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
Nutrition Facts : Calories 140, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Biscuit, Sodium 260 mg, Sugar 1 g, TransFat 1 g
GARLIC-HERB BUTTER DROP BISCUITS
Excellent drop biscuits made with lots of real butter, garlic, and herbs!
Provided by slyorkie
Categories Bread Quick Bread Recipes Biscuits
Time 30m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Sift flour, baking powder, white sugar, cream of tartar, 1/3 teaspoon garlic powder, and salt together in a large bowl. Mash unsalted butter cubes into the flour mixture with a pastry cutter or large fork until coarsely blended. Mix Cheddar cheese and Italian seasoning into the flour mixture.
- Pour milk over the flour mixture while stirring until you get a tough and sticky dough. Drop dough by the tablespoon onto the prepared baking sheet.
- Bake in preheated oven until lightly browned, about 15 minutes.
- Stir melted salted butter, parsley flakes, and 1/2 teaspoon garlic powder together in a bowl; brush over biscuits immediately upon removing from the oven.
Nutrition Facts : Calories 215.3 calories, Carbohydrate 18.2 g, Cholesterol 37.3 mg, Fat 13.6 g, Fiber 0.6 g, Protein 5.3 g, SaturatedFat 8.5 g, Sodium 214.3 mg, Sugar 1.8 g
COUNTRY BEEF STEW WITH HERB SCONES (BISCUITS)
It's winter here, so my thoughts are turning to comfort food. This is a warming, filling stew from Family Circle.
Provided by JustJanS
Categories Stew
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to moderate (180°C/350°F).
- Toss the meat in the flour.
- heat 2 tablespoons oil in a heavy based pan and brown the meat in batches over a medium high heat.
- Drain and remove to a large bowl.
- Heat the remaining oil in the pan and add the onion and garlic, stirring for 3 minutes or until soft.
- Combine onion and meat in bowl.
- Add the remaining casserole ingredients and stir well.
- Transfer to an ovenproof dish.
- Cover and bake for 1 hour 30 minutes or until the meat is tender.
- Uncover the dish, turn the oven up to hot (240°C/475°F).
- Place the herb scones on top of meat and bake, uncovered for 30 minutes or until scones are golden brown.
- Herb Scones: Sift the flour into a bowl, rub in the butter, then stir in the herbs.
- Add the milk and stir until just combined.
- Turn onto a lightly floured surface, knead lightly until smooth.
- Press dough out to a 4cm (1 1/2 inch) thick round.
- Using a pastry cutter, cut into 5 cm (2 inch) rounds.
Nutrition Facts : Calories 1201.4, Fat 67.8, SaturatedFat 26.2, Cholesterol 194.8, Sodium 440.5, Carbohydrate 86.9, Fiber 3.9, Sugar 18.3, Protein 56.8
FLAKY BISCUITS WITH HERB BUTTER
Nothing says "spring" like fresh herbs, and these flaky, flavorful biscuits are the ideal way to showcase tarragon and chives. They can be on the table in 30 minutes, which makes them an ideal choice for last-minute entertaining. -Theresa Stanek, Evans City, Pennsylvania
Provided by Taste of Home
Time 30m
Yield 1 dozen (1/2 cup butter).
Number Of Ingredients 14
Steps:
- In a small bowl, combine the first 7 ingredients. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times., Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet., Bake at 425° for 8-12 minutes or until golden brown., Meanwhile, in a small bowl, beat the butter ingredients until blended; serve with warm biscuits.
Nutrition Facts : Calories 229 calories, Fat 16g fat (7g saturated fat), Cholesterol 21mg cholesterol, Sodium 359mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
RUSTIC GARDEN HERB BISCUITS
The rosemary butter takes warm biscuits to another level. I use herbs from the garden but dried work, too. -Michelle Gauer, Spicer, Minnesota
Provided by Taste of Home
Time 50m
Yield 12 biscuits (1/4 cup rosemary butter).
Number Of Ingredients 20
Steps:
- Preheat oven to 350°. In a large bowl, whisk the first 11 ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in cheese. Add buttermilk and peppers; stir just until moistened., Drop mixture by 1/3 cupfuls into greased muffin cups. Bake 25-30 minutes or until golden brown. Cool 5 minutes before removing from pan to a wire rack., In a small bowl, mix remaining ingredients until blended. Serve warm biscuits with rosemary butter.
Nutrition Facts : Calories 377 calories, Fat 22g fat (14g saturated fat), Cholesterol 58mg cholesterol, Sodium 599mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 1g fiber), Protein 7g protein.
HERB BISCUITS ON BEEF
A "one-dish" meal that can satisfy a big appetite. I got this from a friend who copied it from "some cookbook, somewhere, a few years ago".
Provided by Rick Young
Categories Stew
Time 2h40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- ---BiscuitPreparation---.
- Sift the flour, baking powder, and the salt together into a bowl.
- Smooth in butter until you have a mixture of fine crumbs.
- Add in the chives and parsley, mixing well.
- Add the milk and stir it in until just combined.
- Place onto a floured surface and knead until smooth.
- Roll out to a 1 1/2 inch thickness.
- Cut into 2 inch rounds.
- ---MeatPreparation---.
- Preheat oven to 350 degrees.
- Trim the excess fat/tendons off of your beef and cut the beef into cubes about 1 inch in size Toss the beef and the flour together.
- Heat 2 tbsp oil in a heavy pan and cook the meat quickly, in small batches, over med-hi heat until browned.
- Drain on paper towels.
- Heat 1 tbsp oil in pan and add the garlic and onions and cook them for about 3 minutes or until they are soft Put the garlic and onion mixture together with the meat in a large bowl.
- Add the jam, vinegar, stock, and chili sauce to the meat and stir well.
- Place in ovenproof dish, cover, and bake for 1 hour 30 minutes.
- Remove the cover and turn oven up to 475 degrees.
- Place your biscuits on top of the meat and bake, uncovered, for about 30 minutes Serve.
Nutrition Facts : Calories 1094.8, Fat 63, SaturatedFat 24.2, Cholesterol 178.3, Sodium 657.3, Carbohydrate 75.9, Fiber 2.4, Sugar 13.5, Protein 51.6
CHEESY HERB BISCUITS
How would I describe these...hmmm...those biscuits from "that" fish place with a little BAM! :) Hmm...I hadn't thought to put any of Emeril's Essence in, but we could try that, too!
Provided by PalatablePastime
Categories Breads
Time 24m
Yield 10 biscuits
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Combine baking mix, milk, cheese, garlic powder, and herbs; stir until just moistened.
- Drop by heaping tablespoonfuls onto an ungreased baking sheet; bake 12-14 minutes or until light brown.
- Melt butter; infuse with 1/4 tsp.
- garlic powder.
- Brush biscuits with garlic butter after they come out of oven; serve hot.
Nutrition Facts : Calories 190.7, Fat 11.1, SaturatedFat 5.5, Cholesterol 20.9, Sodium 386.1, Carbohydrate 19.2, Fiber 2.5, Sugar 3.1, Protein 4.6
HERBED ROAST BEEF
A savory herb rub flavors this juicy roast that makes an impression every time my mom serves it for dinner. The creamy horseradish sauce adds a little kick to the crispy-coated slices of beef. -Kerry Sullivan, Maitland, Florida
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the fennel seed, rosemary, basil, marjoram, savory, thyme, sage and salt; rub over roasts. Place roasts fat side up on a rack in a roasting pan. Top with onions and rosemary sprigs., Bake, uncovered, at 350° for 2-1/2 to 3-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Discard onions and rosemary. Let roasts stand for 10-15 minutes before slicing. Meanwhile, in a small bowl, combine sauce ingredients. Serve with beef.
Nutrition Facts : Calories 424 calories, Fat 26g fat (11g saturated fat), Cholesterol 7mg cholesterol, Sodium 435mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 42g protein.
CHEDDAR-THYME FLAKY BISCUITS
Anxious to utilize my herb garden, I took advantage of my favorite biscuit recipe -- excellent with chicken and salad!
Provided by laura902
Categories Bread Quick Bread Recipes Biscuits
Time 25m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- In a medium bowl, stir together the flour, baking powder, sugar, salt and cream of tartar. Cut in butter using a pastry cutter or a fork until it is the size of peas. Make a well in the center of the mixture and measure the milk, cheese and thyme into the bowl. Gently mix until a soft dough forms.
- Roll or pat out on a floured surface to 3/4 inch thick. Cut into circles and place on a baking sheet.
- Bake for 10 minutes in the preheated oven, or until the bottoms of the biscuits are golden brown.
Nutrition Facts : Calories 220.4 calories, Carbohydrate 24.4 g, Cholesterol 31.8 mg, Fat 11.7 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 7.3 g, Sodium 419.9 mg, Sugar 4.7 g
BISCUITS WITH HERB BREAKFAST SAUSAGE GRAVY
I have my favorite Southern biscuits and gravy, but scaled it down and changed the seasonings for a decidedly Italian twist.
Provided by thedailygourmet
Time 30m
Yield 5
Number Of Ingredients 17
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Pour milk into a measuring cup and add vinegar; set aside until milk curdles, 5 to 10 minutes.
- Whisk together flour, baking powder, baking soda, sea salt, oregano, basil, and thyme in a large bowl. Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs.
- Make a well in the dry ingredients and stir gently with a wooden spoon while pouring in 1/4 cup curdled milk at a time. Stop adding milk when it resembles a slightly tacky but moldable dough, stirring until just combined. You may not need all of the milk.
- Turn mixture onto a lightly floured surface, dust the top with a bit of flour, and then very gently turn the dough over on itself 5 to 6 times. Form dough into a 1-inch thick disc, handling as little as possible.
- Using a 1-inch thick dough cutter, push straight down through the dough, then slightly twist. Repeat and place biscuits on a baking sheet in 2 rows, making sure they just touch; this will help them rise uniformly. Gently reform the dough and cut out 1 or 2 more biscuits.
- Bake in the preheated oven until fluffy and slightly golden brown, 10 to 15 minutes.
- While biscuits are baking, cook sausage in a skillet over medium heat until browned, using a wooden spoon to break it up as it cooks, about 5 minutes.
- Stir butter in a saucepan until melted. Mix in flour, salt, and seasoning. Cook and stir for 1 minute. Whisk in milk and continue cooking and stirring until gravy has thickened. Cook and stir for 1 minute more. If mixture is too thick, add in enough chicken broth until gravy has desired consistency. Serve gravy immediately over split biscuits.
Nutrition Facts : Calories 294 calories, Carbohydrate 27.2 g, Cholesterol 51.4 mg, Fat 15.7 g, Fiber 1 g, Protein 11.5 g, SaturatedFat 8.7 g, Sodium 755.3 mg, Sugar 5.1 g
JULIA CHILD'S HERB BISCUITS
This is one of the first recipes I made by Julia Child and I still use it often. I like using these for a brunch or stuffed with ham & cheese for breakfast on the go.
Provided by Susie D
Categories Breads
Time 25m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Combine all dry ingredients in large bowl.
- Cut in the shortening.
- Add minced herbs.
- Stir in the eggs& buttermilk.
- Turn onto a floured surface& knead mixture briefly.
- Pat or roll out to 1/2" thickness& cut into rounds.
- Bake on an ungreased baking pan at 450 degrees for 10-15 minutes.
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