Recipe#2060

Title: Biscuits 07

Newsgroups: rec.food.recipes 
 From: gcorbett@humsci.auburn.edu (Ginger Corbett) 
 Subject: Buttermilk Biscuits 
 Message-ID: gcorbett.754606294@spidle2.humsci.auburn.edu 
 Date: Mon, 29 Nov 1993 20:51:34 GMT 

1 cup self-rising flour (I like White Lily the best)
 2 tablespoons bacon fat or lard
 Enough buttermilk to mix dough
 It is easier to blend the first two ingredients before adding the
 buttermilk.  It 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.