Dill-Pepper Buttermilk Biscuits

Dill-Pepper Buttermilk Biscuits

Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
spices, pepper, black
salt, table
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat
dill weed, fresh

Directions:
Preheat oven to 450 degrees F. In large bowl, combine flour, baking powder, baking soda, pepper, and salt.
With pastry blender or 2 knives used scissors-fashion, cut in vegetable shortening until mixture resembles coarse crumbs.
In cup, combine buttermilk and dill; stir into flour mixture just until mixture forms soft dough that leaves side of bowl.
Turn dough onto lightly floured surface; knead 6 to 8 times or just until smooth.
With floured rolling pin, roll dough 1/4 inch thick.
With floured 2-inch biscuit cutter, cut out rounds without twisting cutter.
Arrange biscuits on ungreased cookie sheet, 1 inch apart.
Press trimmings together; reroll and cut out additional biscuits.
Bake 12 to 14 minutes or until golden.
Serve warm.