Yield: 8 Servings
Measure | Ingredient |
---|---|
2 cups | Self-rising flour |
1 tablespoon | Sugar |
⅓ cup | Shortening |
1 cup | Buttermilk |
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.
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, .