Buttermilk-Herb Biscuits

 

2

cups Gold Medal® all-purpose flour

2

teaspoons baking powder

1 1/2

teaspoons dried herb leaves (rosemary, basil or thyme) or Italian seasoning

1/2

teaspoon salt

1/2

teaspoon baking soda

1/4

cup shortening

1 1/4

cup fat-free buttermilk

• 1 Heat oven to 400°F. In medium bowl, mix flour, baking powder, herb, 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).
• 2 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.
• 3 Bake 14 to 16 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.