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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 257
% Daily Value**
Total Fat 14g
Saturated Fat 4g
Unsaturated Fat 4g
Cholesterol 2mg
Sodium 289mg
Total Carbohydrate 28g
Dietary Fiber 1g
Sugars 3g
Protein 5g
Vitamin A  0%Vitamin C  1%
Calcium  14%Iron  10%
Potassium  8%Vitamin E  5%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Buttermilk Biscuit Bites

Date Added: June 11, 2009


2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda dissolved in
1/2 Teaspoon Salt black pepper
2 Cups All-Purpose Flour upto 7/12 cups
1/2 Cup Shortening (solid)
1 Tablespoon Sugar plus
2 Tablespoons Buttermilk or low-fat sour cream
3/4 Cup Buttermilk (approx.)
1 Tablespoon Sesame Seeds (optional)
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1. To make these biscuits ahead of time, cut the shortening into the dry ingredients and refrigerate for up to one week.

2. A few hours before serving, add the buttermilk, then cover and refrigerate the unbaked glazed biscuits to bake just before serving.

3. In large bowl, stir together flour, sugar, baking powder, baking soda and salt.

4. With 2 knives or pastry blender, cut in shortening until crumbly.

5. Using fork, mix in enough of the buttermilk to form soft dough.

6. On lightly floured surface, gently knead dough 10 times.

7. Roll or pat dough into 1/2-inch (1 cm) thickness.

8. Using floured cutter, cut into 2-inch (5 cm) rounds and place, almost touching, on ungreased baking sheet.

9. Glaze: Brush with buttermilk; sprinkle with sesame seeds (if using).

10. Bake in 425 F (220 C) oven for about 12 minutes or until golden brown.

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Dietary Notes:
This recipe is low-cholesterol with 2.13mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Butter, Gluten, Sesame Seeds, Natural Sweeteners allergies.
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