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| 2 Tasse | flour Self-rising |
| 1 Esslöffel | sugar |
| 1/3 Tasse | shortening |
| 1 Tasse | buttermilk |
| 1/2 Teelöffel | Baking soda |
| 3/4 x ca. 450 g | Sliced bacon; cooked and crumbled |
| 1 Tasse | cheddar cheese shredded |
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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.
Magazine Article
Kathy Jean Brown,
Tupelo, Ms
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
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