Ingredients

• 2 cups Martha White® Self-Rising Flour
• 1 teaspoon sugar
• 1/3 stick Baking Sticks All-Vegetable Shortening
• 1/3 cup All-Vegetable Shortening
• 3/4 cup plus 2 tablespoons buttermilk
• 2 tablespoons butter, melted

Preparation Directions

1. HEAT oven to 450°F. Combine flour and sugar in large bowl; mix well. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Add buttermilk; stir with fork until soft dough forms and mixture begins to pull away from sides of bowl.
2. KNEAD dough on lightly floured surface just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured 2 1/2-inch round cutter. Place on ungreased cookie sheet.
3. BAKE 12 to 14 minutes or until golden brown. Brush with melted butter. Serve warm.
4. To substitute for buttermilk, use 2 1/2 teaspoons vinegar or lemon juice plus milk to make 3/4 cup plus 2 tablespoons.

Nutritional Information Per Serving

Serving Size (1/12), Calories 150 (Calories from Fat 70), Total Fat 8g (Saturated Fat 2g, Trans Fat g), Cholesterol 5mg, Sodium 280mg, Total Carbohydrate 17g (Dietary Fiber 1g, Sugars 1g), Protein 3g; Percent Daily Value*: Vitamin A %, Vitamin C %, Vitamin D %, Calcium 10%, Iron 6%.

*Percent Daily Values are based on a 2,000 calorie diet.