| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Bread | 8 | Servings | |
INGREDIENTS
| 2 | c | Self-rising flour |
| 1 | tb | Sugar |
| 1/3 | c | Shortening |
| 1 | c | Buttermilk |
| 1/2 | ts | Baking soda |
| 3/4 | lb | Sliced bacon; cooked and crumbled |
| 1 | c | Shredded Cheddar cheese |
INSTRUCTIONS
Combine flour and sugar; cut in shortening with a pastry blender until the mixture resembles coarse meal; set aside. Combine buttermilk and soda, stirring until soda dissolves. Add buttermilk mixture, bacon, and cheese to flour mixture, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 4 or 5 times. Roll dough to 1/2-inch thickness; cut with a 2-inch biscuit vutter. Place on a lightly greased baking sheet. Bake at 425 degrees for 10-12 minutes. Yields about 18 biscuits. MAGAZINE ARTICLE KATHY JEAN BROWN, TUPELO, MS From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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