Sour Cream Biscuit Sticks

 

2

cups Gold Medal® all-purpose flour

3

teaspoons baking powder

1/2

teaspoon salt

1/3

cup shortening

2

tablespoons chopped fresh or freeze-dried chives

1 1/4

cups sour cream

2

tablespoons butter or margarine, melted

About 1/4 cup poppy seed, sesame seed or coarse salt

• 1 Heat oven to 450°. Mix flour, baking powder and salt in large bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in chives. Stir in sour cream until dough leaves side of bowl and forms a ball.
• 2 Turn dough onto lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Roll or pat into 12x8-inch rectangle. Cut rectangle crosswise into 12 strips, 8x1 inch. Twist each strip. Place about 1 inch apart on ungreased cookie sheet. Brush strips lightly with butter. Sprinkle with poppy seed.
• 3 Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve hot.