Submitted by: Wendy Brandibur
Prep Time: 5-10 Minutes
Cook Time: 15 Minutes
1 C of Buttermilk
1 C of Self Rising Flour
This is the easiest recipe. It is a direct one to one recipe. – Adjust as needed.
Preheat oven to 350°. Take a round cake pan, and pour oil in it. Make the bottom a little thick, this will be doing double duty.
In a large bowl it is 1 cup of Self-Rising Flour to 1 cup of buttermilk. The thicker the buttermilk, the better the biscuits. I normally buy country style.
Mix the flour and buttermilk.
Take a sheet of wax paper, and make a small mound of loose flour on it.
Empty your bowl on top of this.
I flour my hands then push the dough into a semi flat and then flip the dough to make sure it is coated in flour.
Patting it into the shape you wish. I never make mine thin, cause you want them to be about an inch thick.
Once you have done this, take either a biscuit cutter, or even a glass, and cut the dough into round shapes.
In the pan, put the dough in the oil, then flip and put it in place.
You want a ring, with a biscuit in the middle.
If there is too much oil, pour it out, but you will only want to do it if it is pooled (most times take the oil and pat on top to make sure the tops are covered in oil, this will brown the tops evenly).
Bake for 15 minutes or until the tops are brown.
Source by: Rexroad Family recipe