Biscuit Blossoms
Recipe from Better Homes and Gardens

Buttermilk, butter, and shortening ensure the richest, flakiest biscuit recipe. Serve with dinner or as a treat to energize a morning egg hunt.


Biscuit Blossoms

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Servings: Makes 12 biscuits.
Prep Time: 20 mins
Total Time: 30 mins
Related Categories: Biscuits, Biscuits and Scones, Buttermilk Biscuits
 
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Ingredients
  •  
    Nonstick cooking spray
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  • 2  cups
    all-purpose flour
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  • 1  Tbsp.
    baking powder
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  • 1/2  tsp.
    salt
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  • 1/4  tsp.
    baking soda
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  • 4  Tbsp.
    cold unsalted butter, cut in small pieces
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  • 3  Tbsp.
    cold shortening, cut in small pieces
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  • 3  Tbsp.
    finely chopped green onion
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  • 3/4  cup
    cold buttermilk
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  • 12  small
    yellow pear or grape tomatoes
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  •  
    Olive oil
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Directions
1.
Preheat oven to 450 degrees F. Lightly coat a pan of twelve 2 1/2-inch muffin cups with nonstick cooking spray; set aside.
2.
In medium bowl stir together flour, baking powder, salt, and baking soda. With pastry blender or two knives cut in butter and shortening until flour mixture resembles coarse crumbs. Stir in green onions. Make a well in center; add buttermilk all at once. Toss with fork to moisten all ingredients.
3.
Turn out dough onto lightly floured surface. Quickly knead 10 to 12 strokes until dough is nearly smooth. Divide dough in 36 walnut-size pieces; pat into balls. Place 3 balls in each muffin cup. Press 1 tomato in center of each; brush with oil.
4.
Bake 10 to 12 minutes, until golden brown. Cool slightly on rack. Serve warm. To reheat, wrap in foil; warm in 350 degree F oven for 8 to 10 minutes. Makes 12 biscuits.
Nutrition information
Calories 166, Total Fat 10 g, Saturated Fat 4 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 1 g, Cholesterol 11 mg, Sodium 233 mg, Carbohydrate 17 g, Total Sugar 1 g, Fiber 1 g, Protein 1 g. Daily Values: Vitamin A 0%, Vitamin C 2%, Calcium 11%, Iron 7%. Percent Daily Values are based on a 2,000 calorie diet
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