- 1/4 c shortening I have to use Crisco
- 2 c self-rising flour
- 2/3 c buttermilk
- No need to cut the shortening in the flour first, I just put all the ingredients in a bowl and stir it with a big ole spoon. (If you're not from the South and are wondering what a 'big ole' spoon is, well, it's just a big spoon. We have a tendency to say 'big ole' about anything and everything... kind of like darlin' and kind of and over yonder! We'll have Southern English class later!) When all the ingredients are incorporated, pour dough out on a floured board, knead a couple times and cut into biscuits. Bake at 425 degrees about 12 to 15 minutes or until golden brown.
For Stuffed Biscuits:1 recipe Biscuit dough, cut into biscuits6 scrambled eggs, cooked not firm1/2 lb breakfast sausage, crumbled and friedor1/2 lb bacon, cooked and crumbled1/2 lb shredded sharp cheddar cheeseInstructionsSpray muffing pan with vegetable cooking spray. Place one biscuit in bottom of muffin pan and press in bottom and up sides of pan. Fill with scrambled eggs, then sausage or bacon (or both) then cheese. Slightly flatten another biscuit and lay on top and pinch together with bottom biscuit to seal. Bake 375 degrees about 25 to 30 minutes or until biscuits are brown.©CallMePMc.com All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.