Title: Buttermilk biscuits #3
 Categories: Bread
      Yield: 6 Servings
 
      1 c  Self-rising flour (i like
           -white lily the best)
      2 tb Bacon fat or lard
           Enough buttermilk to mix
           -dough
 
  From: gcorbett@humsci.auburn.edu (Ginger Corbett)
  
  Date: Mon, 29 Nov 1993 20:51:34 GMT
  
  Grandmother's bisuits: It is easier to blend the first two ingredients
  before adding the buttermilk. It just helps to keep the lumps out of
  the dough. Mix the ingredients until desired consistency, then pour
  onto floured wax paper and pat out keeping dough patted with flour so
  as not to stick to paper and then cut out with favorite cutter or
  spoon out and top with butter and bake at 450 degrees until golden
  brown. My grandmother always used a "hoe cake" skillet, but anything
  that is dark will do. They just seem to taste better.
  
  REC.FOOD.RECIPES
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe