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Ingredients

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Directions

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  • Heat oven to 425°F.

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  • Mix flour, baking powder, herbs, salt and baking soda in large bowl.

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  • Cut in shortening with pastry blender until consistency of coarse cornmeal. Add buttermilk; stir with fork until dry ingredients are just moistened.

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  • Drop rounded tablespoons of batter onto 2 ungreased baking sheets, spacing about 1-1/2 inches apart for total of about 24 biscuits.

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  • Bake in 425°F oven 12 to 14 minutes, until browned; halfway through rotate sheets, front to back; switch rack positions. Serve warm.

Nutrition Facts

71 calories; total fat 3g; saturated fat 1g; cholesterolmg; sodium 138mg; carbohydrates 9g; fiberg; protein 1g.

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