Buttermilk Biscuit Bites
This recipe makes 24 servings
To make these biscuits ahead of time, cut the shortening into the dry ingredients and refrigerate for up to one week. A few hours before serving, add the buttermilk, then cover and refrigerate the unbaked glazed biscuits to bake just before serving.
Ingredients
- 2 cups all purpose flour 2 cups all purpose flour
- 1 tbsp granulated sugar 1 tbsp granulated sugar
- 2 tsp baking powder 2 tsp baking powder
- 1/2 tsp baking soda 1/2 tsp baking soda
- 1/2 tsp salt 1/2 tsp salt
- 1/2 cup shortening 1/2 cup shortening
- 3/4 cup buttermilk , (approx)3/4 cup buttermilk, (approx)
- Glaze
- 2 tbsp buttermilk 2 tbsp buttermilk
- 1 tbsp sesame seeds , optional1 tbsp sesame seeds, optional
Preparation
In large bowl, stir together flour, sugar, baking powder, baking soda and salt. With 2 knives or pastry blender, cut in shortening until crumbly. Using fork, mix in enough of the buttermilk to form soft dough.
On lightly floured surface, gently knead dough 10 times. Roll or pat dough into 1/2-inch (1 cm) thickness. Using floured cutter, cut into 2-inch (5 cm) rounds and place, almost touching, on ungreased baking sheet.
Glaze: Brush with buttermilk; sprinkle with sesame seeds (if using). Bake in 425°F (220°C) oven for about 12 minutes or until golden brown. Serve hot.
- Keywords : Bread; Bake; Buttermilk; Flour; Sesame seeds; Tea time;
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