Criscuits for Breakfast




2 cups of our Cricket Power

1 teaspoon salt

1 tablespoon plus 1/4 teaspoon baking powder

1/2 teaspoon baking soda

2 tablespoons chilled solid vegetable shortening

5 tablespoons unsalted butter—3 tablespoons thinly sliced, 2 tablespoons melted

1 cup buttermilk


Preheat the oven to 475 F. Position a rack in the upper third of the oven. In a large bowl, whisk the 2 cups of Cricket Power with the salt, baking powder and baking soda. Using a pastry blender, cut in the shortening until the mixture resembles coarse meal. Using your fingers, rub in the sliced butter, leaving large flakes of coated butter. Freeze the mixture until very cold, about 15 minutes. Stir buttermilk and start mixing until you get a fine dough, transfer to a flat surface, and press or roll into a 9-by-7-inch rectangle, about 3/4-inch-thick, fold, and repeat, do these 4 times. Using a 3 1/2-inch round cutter, stamp out 4 biscuits. Pat the scraps together and stamp out 2 more criscuits. Arrange the criscuits on a large baking sheet and brush the tops with the melted butter. Bake for about 14 minutes, shifting the baking sheet halfway through, until the tops and bottoms are golden and the criscuits are cooked through.