BUTTERMILK BISCUITS
By Becky Melendez

2 cups flour
2 Tbsp. Baking powder
1 tsp. Salt
About 1 ½ cups buttermilk (Different brands vary in thickness.)*

I never measure this recipe.

Mix together dry ingredients. Make well in center. Add enough  buttermilk to make a workable dough. Stir about 10 times, until just mixed. DO NOT over mix. Pour out onto floured surface. Kneed only 2-3 times. DO NOT over kneed. Cut with a small cup (about 2 ½ inch diameter). Pour about ⅓ cup oil onto a cookie sheet or pie plate.  Coat each side of biscuit in the oil.  Bake in preheated oven at 425° for 20-25 minutes or until biscuits are browned. Recipe can be doubled or tripled.     

*1 cup milk to which 1 tsp. vinegar has been added may be substituted for the buttermilk, milk is thinner that’s why you use only 1 cup. However buttermilk makes the best biscuits.

Options: Serve with gravy, butter, Granny Custer’s Chocolate for biscuits (in this cookbook), pour 1 cube barely melted butter mixed with 1 clove crushed garlic over the biscuits immediately after taking out of oven, or pour ½ cube barely melted butter mixed with ¼ cup honey over the biscuits immediately after taking out of the oven.