Shift together dry ingredients. Cut in shortening until mixture resembles coarse meal. Add egg and buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead lightly 3 or 4 times. Roll dough to 1/4 inch thickness; cut into 2 1/2 inch circles. Make a crease across each circle, and fold one half over. Gently press edges to seal. Place on a greased baking sheet. Bake at 450 degrees for 15 minutes or until lightly browned.
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|Serving Size: 1 Serving (31g)|
|Recipe Makes: 18 Servings|
|Calories from Fat: 13 (20%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 12.8mg||4 %|
|Sodium 228.7mg||8 %|
|Potassium 44mg||1 %|
|Total Carbohydrate 10.8g||3 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 10.4g|
|Protein 2g||3 %|
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Calories per serving: 65
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