Ingredients
-
2
-
4
-
1/2
-
1
-
6
-
3/4
-
-
-
-
-
-
-
-
-
Directions
Fluffy Southern Biscuits,These turn nice and golden and have a slightly crisp outside with a fluffy, buttery inside. I like these because they taste so good and are healthier than the traditional version, using margarine instead of shortening, butter, or lard. Buttermilk can be subbed for milk for a tangier flavor. Feel free to post pictures, and thanks!!,I doubled the recipe and instead of milk used 2 cups of heavy cream mixed with 2 tbsp of white vinegar. Seriously soooo good!,Can use 2% milk?
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Steps
|
1
Done
|
Preheat Oven to 450f. |
|
2
Done
|
Sift Together Dry Ingredients, Then Add Margarine and Cut in Until Coarse and Crumbly Like Cornmeal. |
|
3
Done
|
Add Milk and Mix With a Fork. |
|
4
Done
|
on a Floured Surface, Knead Gently Turning Over Several Times. Roll Out to 1/2 Inch Thickness and Cut Out Biscuits. Place With Sides Touching on an Ungreased Cookie Sheet. |
|
5
Done
|
or Drop by Large Spoonfuls Onto an Ungreased Baking Sheet With Sides Touching. |
|
6
Done
|
Bake For 9-12 Minutes, Till Golden, Turning Around Once Halfway Through For Even Browning. |
|
7
Done
|
Serve Warm With Butter and Fried Chicken! |
