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1 ½ CUPS Mona’s Bread/Roll mix (2 Tablespoons additional as needed)
¼ cup butter, chilled
2 teaspoons baking powder
¼ cup shortening
1 egg, slightly beaten
1 ½ teaspoons white vinegar
1 tablespoon whipping cream
Mix bread mix and baking powder in large bowl. Cut in butter and shortening until it resembles small peas. Add vinegar and cream to egg and beat slightly. Add all at once to dry ingredients and toss with a fork to make a ball. Add extra roll mix to hold your dough without sticking to hands. Cut in half and shape each into a disc. Cover separately in plastic wrap. Chill 1 hour before rolling out. Roll out on or between waxed paper dusted with gluten free flour.
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