2 c Self-rising flour
1 tb Sugar
1/3 c Shortening
1 c Buttermilk
1/2 ts Baking soda
3/4 lb Sliced bacon; cooked and
1 c Shredded Cheddar cheese
Combine flour and sugar; cut in shortening with a pastry blender until the
mixture resembles coarse meal; set aside.
Combine buttermilk and soda, stirring until soda dissolves. Add buttermilk
mixture, bacon, and cheese to flour mixture, stirring until dry ingredients
are moistened. Turn dough out onto a lightly floured surface, and knead
lightly 4 or 5 times.
Roll dough to 1/2-inch thickness; cut with a 2-inch biscuit vutter. Place
on a lightly greased baking sheet. Bake at 425 degrees for 10-12 minutes.
Yields about 18 biscuits.
KATHY JEAN BROWN,
From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM