Recipe

Biscuit Blossoms Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 8 months ago These luscious little babies from BHG will look smell and taste great on your table Wonderful for sopping up those extra juices and gravy. Prep:20m Cook:12m Servings:12	Mystic_rive
	wonderful accompaniament for any meal

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Ingredients

Nonstick cooking spray

2 cups all-purpose flour

1 Tbsp. baking powder

1/2 tsp. salt

1/4 tsp. baking soda

4 Tbsp. cold unsalted butter, cut in small pieces

3 Tbsp. cold shortening, cut in small pieces

3 Tbsp. finely chopped green onion

3/4 cup cold buttermilk

12 small yellow pear or grape tomatoes

Olive oil

Directions

Preheat oven to 450 degrees F. Lightly coat a pan of twelve 2 1/2-inch muffin cups with nonstick cooking spray; set aside.

In medium bowl stir together flour, baking powder, salt, and baking soda. With pastry blender or two knives cut in butter and shortening until flour mixture resembles coarse crumbs. Stir in green onions. Make a well in center; add buttermilk all at once. Toss with fork to moisten all ingredients.

Turn out dough onto lightly floured surface. Quickly knead 10 to 12 strokes until dough is nearly smooth. Divide dough in 36 walnut-size pieces; pat into balls. Place 3 balls in each muffin cup. Press 1 tomato in center of each; brush with oil.

Bake 10 to 12 minutes, until golden brown. Cool slightly on rack. Serve warm. To reheat, wrap in foil; warm in 350 degree F oven for 8 to 10 minutes.

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