Country Buttermilk Biscuits
- 2 cups ChuckWagon's Best self-rising flour
- ¼ cup Crisco
- 1 cup Buttermilk
Preheat oven to 425°. In a large mixing bowl, combine
ChuckWagon's Best self-rising flour with Crisco. Use a pastry
cutter, fork or your hands to mix until shortening is pea
size. Gradually stir in buttermilk. Mix just long enough to
moisten completely.
On a heavily floured surface, knead dough 6 - 8 times. Roll
out dough to 1-inch thickness; Cut with biscuit cutter or
use an empty soup can with both ends cut out. Place on a non-stick
or lightly greased baking sheet. Re-roll leftover dough; cut
again. Brush the tops of the biscuits with melted butter or
evaporated milk if desired. Bake for 12 -15 minutes or until
light brown. Serve hot! Great with jam or honey butter…makes
great ham biscuits too! Yields: 16 biscuits.
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