Cook time: 20 minutes
Servings: Approx. 1 dozen large biscuits
2 1/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 Tbsp granulated sugar
1 1/2 sticks unsalted butter, 10 Tbsp cut into 1/2 inch cubes and chilled, 2 Tbsp melted
1 bag (5oz) Salad Pizazz!® Pomegranate Honey Walnut Fusion™
3/4 cup buttermilk, chilled (or enough to moisten)
1. Preheat oven to 425° F. In a large bowl, whisk flour, baking powder, baking soda, sugar, and salt. Add chilled butter and use a pastry blender or fork to cut butter into flour until it is the size of peas. Mix in the Salad Pizazz!® Then, stir in buttermilk just until dough is moistened. Lightly dust a clean work surface with flour. Turn dough out onto surface and knead 2 or 3 times, just until it comes together. Pat dough into a ½ inch thick disk.
2. Using a floured 1 ½ inch round cookie cutter, stamp out biscuit rounds as closely together as possible. Gather scraps and knead together 2 or 3 times, then flatten dough and stamp out more biscuits.
3. Transfer biscuits to a large baking sheet and brush tops with melted butter.
4. Bake biscuits 20 minutes, or until golden brown. Let biscuits cool slightly on baking sheet before serving.
*For a savory version, replace sugar with 1 minced and sautéed shallot and add 1/8 tsp black pepper.