|2 cups||Self-rising flour|
|½ teaspoon||Baking soda|
|¾ pounds||Sliced bacon; cooked and crumbled|
|1 cup||Shredded Cheddar cheese|
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 ½-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.
KATHY JEAN BROWN,
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, .
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