Buttermilk, butter, and shortening ensure the richest, flakiest biscuit recipe. Serve with dinner or as a treat to energize a morning egg hunt.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 450 degrees F. Lightly coat a pan of twelve 2 1/2-inch muffin cups with nonstick cooking spray; set aside.

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  • In medium bowl stir together flour, baking powder, salt, and baking soda. With pastry blender or two knives cut in butter and shortening until flour mixture resembles coarse crumbs. Stir in green onions. Make a well in center; add buttermilk all at once. Toss with fork to moisten all ingredients.

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  • Turn out dough onto lightly floured surface. Quickly knead 10 to 12 strokes until dough is nearly smooth. Divide dough in 36 walnut-size pieces; pat into balls. Place 3 balls in each muffin cup. Press 1 tomato in center of each; brush with oil.

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  • Bake 10 to 12 minutes, until golden brown. Cool slightly on rack. Serve warm. To reheat, wrap in foil; warm in 350 degree F oven for 8 to 10 minutes. Makes 12 biscuits.

Nutrition Facts

166 calories; 10 g total fat; 4 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 11 mg cholesterol; 233 mg sodium. 73 mg potassium; 17 g carbohydrates; 1 g fiber; 1 g sugar; 1 g protein; 146 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 44 mcg folate; 0 mcg vitamin b12; 111 mg calcium; 1 mg iron;

Reviews (1)

6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
03/19/2015
Not sure why the low rating. I'm not a big biscuit cook so these were super easy, fun and quick to make. i didn't eat the tomatoes so you could leave them off. These are dense not flaky and perfect for soup and stew dipping.