| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Self rising flour |
| 1 1/2 |
ts |
Baking powder |
| 2 |
ts |
Sugar |
| 1/4 |
c |
Vegetable oil |
| 3/4 |
c |
Buttermilk (up to 1) |
|
|
Melted butter or margarine(optional) |
INSTRUCTIONS
Combine flour, baking powder, and sugar in a mixing bowl; stir together,
raking flour up sides of bowl to form a hole. Pour buttermilk and oil into
hole and gently stir flour into liquids. Mix until flour is completely
blended with liquids. Dough should be moist but not sticky. Turn out dough
onto floured surface and knead several times. Roll out dough to 1/2 inch
thickness and cut with biscuit cutter. Knead remaining dough 2 or 3 times
and repeat procedure until all dough is used. Bake biscuits on lightly
greased baking sheet at 450° for 12 to 15 minutes or until lightly brown.
Brush with melted butter or margarine, if desired.
Note: The dough can be refrigerated overnight in an airtight container.
Yield: 10 to 12 biscuits
Posted to MC-Recipe Digest V1 #843 by MeLizaJane@aol.com on Oct 13, 1997
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