Parmesan Bread Bowls

These are the cutest, individualized-sized bowls from Betty Crocker. They're make-ahead and great for casual dining. Freeze these little bowls in an airtight freezer bag up to one month. Let them thaw a few hours before serving. If bowls get soggy, place them in a 350ºF oven for a few minutes or until crisp. Fill with chili, thick stews, creamed meat or vegetable mixtures or even savory salads.

• Ready In: 37 mins
• Yields: 6 bowls

Ingredients

• 1 (1/4ounce) package active dry yeast or 1 (1/4ounce) package instant yeast
• 1⁄4 cup warm water
• 2  tablespoons sugar
• 3  cups all-purpose flour
• 3  teaspoons baking powder
• 3⁄4 teaspoon salt
• 1⁄3 cup  grated parmesan cheese
• 1⁄4 cup shortening
• 1  cup buttermilk

Directions

1. Dissolve yeast in warm water in small bowl. Stir in sugar; set aside.
2. Mix flour, baking powder, salt and cheese in large bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture look like fine crumbs. Stir in yeast mixture and just enough buttermilk so dough leaves side of bowl and forms a ball.
3. Place dough on lightly floured surface. Knead about 1 minute or until smooth. Cover and let rise in warm place 10 minutes.
4. Heat oven to 375ºF. Grease outsides of six 10-ounce custard cups. Place cups upside down in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Divide dough into 6 equal parts. Pat or roll each part into 7-inch circle. Shape dough circles over outsides of custard cups. (Do not allow to curl under edges of cups.)
5. Bake 18 to 22 minutes or until golden brown. Carefully lift bread bowls from custard cups--custard cups and bread will be hot. Cool bread bowls upright on wire rack.