Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Tips: Use a food processor to combine dry ingredients and shortening. Pulse a few times until the mixture is the size of peas. If you don't have buttermilk, you can substitute plain yogurt.

Recipe by Cooking Light November 1996

Gallery

Recipe Summary

Yield:
16 servings (serving size: 1 biscuit)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

    Advertisement
  • Combine first 4 ingredients in a large bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in green onions. Add buttermilk, stirring just until flour mixture is moist.

  • Drop batter by heaping tablespoons onto a baking sheet coated with cooking spray. Bake at 400° for 15 minutes or until lightly browned.

Nutrition Facts

111 calories; calories from fat 26%; fat 3.2g; saturated fat 1g; mono fat 1g; poly fat 0.9g; protein 2.9g; carbohydrates 17.2g; fiber 0.6g; iron 1.1mg; sodium 135mg; calcium 74mg.
Advertisement