| 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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