Parmesan-Basil Tea Biscuits With Roasted Garlic And Sun-Dried Tomato Butter

• Parmesan-Basil Tea Biscuits
• 2 cups self-rising flour
• 1/4 cup Spectrum Organic Vegetable Shortening
• 1/2 cup lightly packed fresh basil leaves, very finely chopped
• 2 tablespoons chopped pine nuts, toasted
• 1/4 cup shredded Parmigiano-Reggiano
• 3/4 cup plus 1 tablespoons buttermilk
• all-purpose flour, for dusting
• Roasted Garlic and Sun-Dried Tomato Butter
• 1/2 cup butter, softened
• 2 tablespoons very finely minced oil-packed sundried tomato
• 2 small cloves of roasted garlic (from one bulb of roasted garlic; reserve remaining garlic for other use)

1. In a large bowl, combine self-rising flour and organic vegetable shortening; work with a pastry cutter or strong fork until mixture resembles coarse meal. Add next three ingredients, one at a time, stirring well after each addition. Add buttermilk, stirring until all ingredients are just moistened.
2. Turn dough onto surface lightly dusted with all-purpose flour (this will keep the exterior of the biscuits from getting tough or bitter). Knead lightly (fold over and press out with hands) until dough is smooth, being careful not to overwork; pat out to 1/2-inch thickness. Using a 2-inch biscuit cutter, make as many cuts as possible before having to reform to another 1/2-inch thickness. Continue in this manner until all dough is used. Place biscuits, sides touching, on ungreased baking sheet lined with parchment paper.
3. Bake at 425 for 12 to 15 minutes, or until tops are lightly browned. Remove from pan and place on cooling rack. Serve warm with Roasted Garlic and Sun-Dried Tomato Butter.
4. While biscuits are baking, in a small bowl combine butter and next two ingredients, mixing well.

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Taken from food52.com/recipes/5673-parmesan-basil-tea-biscuits-with-roasted-garlic-and-sun-dried-tomato-butter (may not work)