Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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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Recipe Summary

prep:
20 mins
bake:
10 mins
total:
30 mins
Servings:
12
Yield:
12 biscuits
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

  • 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; fat 10g; cholesterol 11mg; saturated fat 4g; carbohydrates 17g; mono fat 4g; poly fat 1g; insoluble fiber 1g; sugars 1g; protein 1g; vitamin a 145.8IU; vitamin c 1.2mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 1.4mg; folate 44.4mcg; vitamin b12 0.1mcg; sodium 233mg; potassium 73mg; calcium 111.1mg; iron 1.3mg.
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