Makes 6
- 2/3 C chilled buttermilk
- 1 large egg
- 3 Tbsp minced fresh dill
- 2 1/2 C flour
- 4 tsp baking powder
- 2 tsp sugar
- 1/4 tsp salt
- 1/2 C chilled solid vegetable shortening, cut into 1/2 in cubes
- 7 Tbsp chilled unsalted butter, cut into 1/2 inch cubes
Whisk buttermilk, egg and dill ina small bowl to blend. Whisk flour and next 3 ingredients in large bowl to combine. Add shortening and butter to dry ingredients; cut in with fork until mixture resembels coarse meal. ADd muttermilk mixture and stir until moist dough forms.
Using floured hands, gently knead dough on well floured work surface until dough just holds togehter. Pat out dough to 9×6 in rectangle, about 3/4 in thick. Cut dough into 6 3 in squares. Transfer squares to ungreased baking sheet spaced 2 1/2 inches apart.
Bake in 400 oven until puffed and golden brown, about 12 minutes. Or top a chicken pot pie with biscuits and bake.
Bon Appetit