| 2 | cups Gold Medal® all-purpose flour |
| 2 | teaspoons baking powder |
| 1 1/2 | teaspoons dried herb leaves, such as rosemary, basil or thyme, or Italian seasoning |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon baking soda |
| 1/3 | cup shortening |
| 1 | cup buttermilk |
| 1 | tablespoon butter or margarine, melted |
| 1. | Heat oven to 400°F. In medium bowl, mix flour, baking powder, herbs, salt and baking soda. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in buttermilk until dough leaves side of bowl (dough will be soft and sticky). |
| 2. | On lightly floured surface, lightly knead dough 10 times. Roll or pat dough about 1 inch thick. Cut with floured 2-inch cutter. On ungreased cookie sheet, place biscuits about 1 inch apart. Brush with butter. |
| 3. | Bake 14 to 16 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm. |
| Decrease baking powder to 1 1/2 teaspoons. |
Nutrition Information:
140 ( 60); 7g ( 2g, 1g); 0mg; 260mg; 17g ( 0g, 1g); 3g 0%; 0%; 8%; 6% 1 ; 0 ; 0 ; 1 1/2 1