Lunch: Dill-Pepper Buttermilk Biscuits

These easy, savory biscuits go well with salads, soups, and stews.

Ingredients

2 c. all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. Freshly ground black pepper
1/4 tsp. salt
1/4 c. vegetable shortening
3/4 c. buttermilk
3 tbsp. Chopped fresh dill

Instructions

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.

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