Recipes and Cooking Biscuit Blossoms 4.3 (6) 1 Review Buttermilk, butter, and shortening ensure the richest, flakiest biscuit recipe. Serve with dinner or as a treat to energize a morning egg hunt. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 1, 2008 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Bake Time: 10 mins Total Time: 30 mins Servings: 12 Yield: 12 biscuits Jump to Nutrition Facts Ingredients Nonstick cooking spray 2 cup all-purpose flour 1 tablespoon baking powder ½ teaspoon salt ¼ teaspoon baking soda 4 tablespoon cold unsalted butter, cut in small pieces 3 tablespoon cold shortening, cut in small pieces 3 tablespoon finely chopped green onion ¾ cup cold buttermilk 12 small yellow pear or grape tomatoes Olive oil Directions Preheat oven to 450 degrees F. Lightly coat a pan of twelve 2 1/2-inch muffin cups with nonstick cooking spray; set aside. 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. Rate it Print Nutrition Facts (per serving) 166 Calories 10g Fat 17g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 166 % Daily Value * Total Fat 10g 13% Saturated Fat 4g 20% Cholesterol 11mg 4% Sodium 233mg 10% Total Carbohydrate 17g 6% Total Sugars 1g Protein 1g Vitamin C 1.2mg 6% Calcium 111.1mg 9% Iron 1.3mg 7% Potassium 73mg 2% Folate, total 44.4mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.