Source: Sunday Dinner

Quick Buttermilk Buscuits
Light, fluffy, steaming-hot biscuits are welcome at nearly any meal, but they seem especially appropriate for Sunday dinner. Pop these in the oven just before dinner so that they are fresh and hot at the right time.
Serves: 10-12
Prep Time: 15 minutes
Cook Time: 10-15 minutes


2 cups all-purpose flour, unbleached
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup CRISCO® All Vegetable Shortening, chilled
2 tablespoons unsalted butter, chilled
2/3 cups buttermilk
1 tablespoon fresh rosemary, finely chopped (optional)
1 tablespoon fresh chives, finely chopped (optional)
2 tablespoons unsalted butter, melted

1. Preheat oven to 450 degrees Farenheit.
2. Put the flour, sugar, baking powder, salt and baking soda into the bowl of a food processor and pulse briefly to mix. Add the shortening and butter and pulse 6 to 8 times until the mixture resembles coarse meal. Transfer to a bowl and blend in enough of the buttermilk to form a soft dough.
3. On a lightly floured work surface, knead the dough a few times until the dough holds together. Roll or pat the dough to a thickness of 1/4 to -1/2 inch. Using 2-to 2 1/2-inch round biscuit cookie cutters or an upturned glass, cut buscuits and transfer to an ungreased baking sheet. Gather the scraps of dough, pat out again and cut more buscuits. Bake for 10 to 15 minutes until golden brown.
4. In a small bowl, stir the herbs, if using, into the melted butter and then brush the mixture over the hot buscuits. Serve immediately.