Prep Time8m
Cook Time 14m
Ready Time 22m
Yield 10


2 cups Pillsbury BEST Self Rising Flour

1/4 cup All-Vegetable Shortening

2/3 cup buttermilk


Step 1

HEAT oven to 450°F. Place flour in medium bowl. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Stirring with fork, add enough buttermilk until mixture leaves sides of bowl and forms a soft, moist dough (add additional tablespoon buttermilk, if needed).

Step 2

KNEAD dough lightly on lightly floured work surface until smooth and no longer sticky. Roll or press dough to 1/2-inch thickness. Cut with floured 2 1/2-inch round cutter, dipping into flour between cuts. Place on ungreased cookie sheet, with sides barely touching.

Step 3

BAKE 8 to 12 minutes or until light golden brown. Serve warm.

Nutritional Information Per Serving

Serving Size (1 biscuit of 10), Calories 150 (Calories from Fat 50), Total Fat 5g (Saturated Fat 2g, Trans Fat g), Cholesterol mg, Sodium 330mg, Total Carbohydrate 21g (Dietary Fiber 1g, Sugars 1g), Protein 3g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.

*Percent Daily Values are based on a 2,000 calorie diet.

* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.

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