YIELD Makes 16 servings
|3||cups all-purpose flour|
|1||tablespoon baking powder|
|1||teaspoon baking soda|
- Combine flour, baking powder, sugar, baking soda and salt in large bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles fine crumbs. Stir in buttermilk until mixture forms soft dough that leaves side of bowl.
- Turn out dough onto well-floured surface. Knead 10 times; roll into 8-inch square. Cut dough into 16 (2-inch) squares.**
**At this point, dough can be frozen for later use. Place squares on baking sheet lined with plastic wrap. Freeze about 3 hours or until firm. Remove squares; place in airtight freezer container. Freeze up to 1 month. Preheat oven to 450°F. Place squares 1-1/2 inches apart on ungreased baking sheets. Bake 10 to 12 minutes or until golden brown. Serve warm.
- When ready to prepare, preheat oven to 400°F. Place frozen squares 1-1/2 inches apart on ungreased baking sheets. Bake 20 to 25 minutes or until golden brown. Serve warm.
|Serving Size:||1 biscuit|
|Saturated Fat||2 g|
|Total Fat||8 g|
|Calories from Fat||46 %|
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