1 c Self-rising flour (i like
-white lily the best)
2 tb Bacon fat or lard
Enough buttermilk to mix
-dough
From: gcorbett@humsci.auburn.edu (Ginger Corbett)
Date: Mon, 29 Nov 1993 20:51:34 GMT
Grandmother’s bisuits: It is easier to blend the first two ingredients
before adding the buttermilk. It just 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.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
6 Servings
