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Ingredientes
- 2 1/2 c. flour sifted with 5 teaspoon baking pwdr and 1 1/2 teaspoon salt
- 3/4 c. buttermilk
- 2-4 T minced fresh parsley
- 1 teaspoon salt
- 1/4 c. solid vegetable shortening
Direcciones
- (Or possibly - 2 1/2 c. self-rising flour).Sift 1 1/2 cups flour mix into large bowl. Cut shortening into flour till mix resembles coarse meal. Stir in parsley. Add in buttermilk all at once. Stir with fork till dough just holds together. Dough will be wet, sticky and lumpy. Flour hands with some of reserved flour.
- Pull off 1/4 cup piece of wet dough - toss lightly in rest of flour to coat and roll gently into smooth balls. (Inside of biscuit will still be wet).
- Place carefully on greased cookie sheet, touching and patting gently to flatten slightly. Bake 8-10 min (till golden).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 92g | |
| Recipe makes 6 servings | |
| Calories 278 | |
| Calories from Fat 82 | 29% |
| Total Fat 9.33g | 12% |
| Saturated Fat 2.24g | 9% |
| Trans Fat 2.86g | |
| Cholesterol 1mg | 0% |
| Sodium 421mg | 18% |
| Potassium 105mg | 3% |
| Total Carbs 41.25g | 11% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.61g | 1% |
| Protein 6.41g | 10% |
