Iron Skillet Buttermilk Biscuits
Linda Faye Lober
She always had a special bowl just for Biscuits.
I liked it when she cooked Fried Bologna and Put a Sharp Cheddar Cheese Slice in the middle and served them for Breakfast.
We were poor, we just didn't know it!
- 2 c
- gold medal self rising flour
- 2 Tbsp
- clabber baking powder
- 1/2 tsp
- 2 tsp
- sugar (optional)
- 1/2 c
- crisco (regular)
- 2/3 c
How to Make Iron Skillet Buttermilk Biscuits
- 4Spread reserved flour on counter and spread into about a 12 inch rectangle.
Dump bowl of biscuits on the floured surface. Gently knead and hand roll into a twelve inch circle.
Cut with biscuit cutter or top of clean glass.
You can also, pinch off the biscuits from the bowl and roll in palm of your hands.
This is the way that Momma did them.