Biscuit Blossoms
From mystic_river1 16 years ago
- 12 minutes to make
- Serves 12
These luscious little babies from BHG will look smell and taste great on your table Wonderful for sopping up those extra juices and gravy.
Ingredients
- nonstick cooking spray shopping list
- 2 cups all-purpose flour shopping list
- 1 Tbsp. baking powder shopping list
- 1/2 tsp. salt shopping list
- 1/4 tsp. baking soda shopping list
- 4 Tbsp. cold unsalted butter, cut in small pieces shopping list
- 3 Tbsp. cold shortening, cut in small pieces shopping list
- 3 Tbsp. finely chopped green onion shopping list
- 3/4 cup cold buttermilk shopping list
- 12 small yellow pear or grape tomatoes shopping list
- olive oil shopping list
How to make it
- 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.
The Rating
Reviewed by 6 people-
Welcome back my friend.Another great one from a proffetional ;)
ahmed1
in Cairo loved it
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" It was excellent "