Country Biscuits

Easy County Biscuits

3C Self Rising Flour

2 TBS. Sugar

½ TBS. Salt

2/3C Veg. Oil

1-1/3C Buttermilk or Soured Milk (see below)

1.       Measure and set aside 1-1/3C Buttermilk (if you do not have buttermilk on hand, add 2-3 tbs. of lemon juice or vinegar to your regular milk) I never have buttermilk on hand for some reason.

2.       Mix self rising flour, sugar, salt

3.       Pour vegetable oil in flour mixture and use pastry cutter (or fork or hands) to cut in the oil. 

4.       Create a well in your mix and pour in buttermilk.

5.       Mix until all dry ingredients become sticky wet. (it will be pretty wet)

6.       Dump batter on to a floured surface. 

7.       Sprinkle top of batter with flour and begin kneading.

8.       Knead lightly (just until batter is no longer sticky)

9.       Roll out dough about 1-1/2” to 2” thick

10.   Use biscuit cutter  to cut your biscuits (in my case a plastic cup haha)

11.   Bake at 425* for 20 minutes (or until golden brown on top)

**I use about a 2” round cup.  We like big biscuits.  This recipe makes about a dozen large biscuits for us.