~ Bacon-Cheesey Biscuits -- Other Recipes Never As Good ~
2 cups White Lily self-rising flour
1. Preheat oven to 425.
2. Combine flour and sugar, and then cut in shortening until it resembles coarse corn meal. Make a well in center with spoon, and set aside.
3. In measuring cup, combine buttermilk with soda stirring until dissolved.
4. Add buttermilk mixture into well made in dry ingredients. Stir until just moistened.
5. Stir in crumbled bacon and cheese until just barely mixed.
6. Roll out with a dough roller onto floured surface and cut with biscuit cutter. Or simplify as I do by flouring my hands well and rolling biscuits in the cup of my hands.
7. Space biscuits on greased baking sheet, or instead use rubber baking sheet on metal pan like I do.
8. Bake 10 - 12 minutes at 425 until browned to your satisfaction.
(Nothing beats hot buttered bacon-cheesey biscuits any time of day!)
INGREDIENTS:
1 tablespoon sugar
1/3 cup shortening (I use Crisco.)
1 cup buttermilk (Always use Mayfield's reduced fat buttermilk.)
1/2 teaspoon baking soda
fried bacon crumbled (I microwave it to reduce fat.)
1 cup shredded mild cheddar cheese (You can use low fat but never fat-free.)
DIRECTIONS:
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Sandra Ratledge
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