2 c Self-rising flour
2 ts Sugar
1 1/2 ts Baking powder
3/4 c Buttermilk
1/4 c Vegetable oil
Recipe by: Fannie Flagg's Original Whistle Stop Cafe Cookbook
Combine first 3 ingredients in a bowl and make a well in center.
Combine buttermilk and oil; add all at once to dry ingredients and
stir until dough is moist but not sticky.
Preheat oven to 450°F. 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 cutter. Knead scraps 2 or 3 times and cut as
before. Place on a lightly greased baking sheet and bake for 10 mins,
or until lightly browned. Brush with melted margarine if desired.
YIELD: about 1 dozen
NOTE: Biscuit dough may be wrapped and refrigerated up to 3 days
before shaping and baking.
NOTES : For a crustier biscuit, place the rounds one inch apart on
sheet. This allows the biscuits to brown slightly all the way
around. If you like soft edges, place them close together on