Yield: 12 servings
|2 cups||Self-rising flour|
|1½ teaspoon||Baking powder|
|¼ cup||Vegetable oil|
Recipe by: Fannie Flagg's Original Whistle Stop Cafe Cookbook Combine first 3 ingredients in a bowl and make a well in center. Combine buttermilk and oil; add all at once to dry ingredients and stir until dough is moist but not sticky. Preheat oven to 450°F. 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 cutter. Knead scraps 2 or 3 times and cut as before. Place on a lightly greased baking sheet and bake for 10 mins, or until lightly browned. Brush with melted margarine if desired. YIELD: about 1 dozen NOTE: Biscuit dough may be wrapped and refrigerated up to 3 days before shaping and baking.
NOTES : For a crustier biscuit, place the rounds one inch apart on baking
sheet. This allows the biscuits to brown slightly all the way around. If you like soft edges, place them close together on baking sheet.
From: Dan Klepach