4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/2 cup All-Vegetable Shortening
1 1/2 cups buttermilk
2 tablespoons butter, melted
Heat oven to 450°F.
Combine flour, baking powder, salt and baking soda in large bowl. Cut in shortening with pastry blender or two knives until crumbs are the size of peas. Add buttermilk, stirring with fork until soft dough forms.
Knead gently on lightly floured surface 10 to 12 times, just until smooth. Roll out to 1/2-inch thickness. Cut with floured 2-inch round cutter. Place on baking sheet, about 2 inches apart.
Bake 10 to 14 minutes or until golden brown. Brush with butter. Serve warm.
Serving Size (1 of 24 biscuits), Calories 110 (Calories from Fat 45), Total Fat 5g (Saturated Fat 2g, Trans Fat g), Cholesterol 5mg, Sodium 220mg, Total Carbohydrate 13g (Dietary Fiber g, Sugars 1g), Protein 2g; Percent Daily Value*: Vitamin A %, Vitamin C %, Vitamin D %, Calcium 6%, Iron 4%. *Percent Daily Values are based on a 2,000 calorie diet.
*Percent Daily Values are based on a 2,000 calorie diet.