Serves: 14
Total Calories: 114

2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter margarine or lard
1 cup buttermilk
3 tablespoons butter or margarine

In a medium bowl, mix flour, baking soda and salt. With a pastry blender or two knives, cut in butter, margarine or lard until mixture resembles coarse crumbs. With a fork, quickly stir in buttermilk just until moistened.

On a lightly floured surface, knead dough 8 to 10 times. Dough will be moist but not sticky. Roll or pat to about 3/8 -inch thickness. Cut with a 2 1/2 -inch biscuit cutter or a glass dipped in flour.

In a heavy 10-inch skillet over medium heat, melt butter or margarine.* Add half of the biscuits (do not crowd). Cover tightly and cook for 4 minutes. With a metal spatula or pancake turner, turn biscuits over cover and cook 3 to 4 minutes longer or until browned and cooked through. Remove and keep warm. Cook remaining biscuits, adding more butter or margarine as needed. Serve immediately.

* Or brush biscuits with melted butter or margarine and bake on an ungreased baking sheet in a preheated 450° oven for 10 to 12 minutes.

Nutritional Facts:

Serves: 14
Total Calories: 114
Calories from Fat: 51

More Recipes from the Flavors of America Cookbook:
Anadama Bread
Babe's Blueberry Pancakes
Boston Brown Bread
Boston Tea Biscuits
Crisp Cornmeal Fry Bread
Minnesota Coffee Crescent
Pueblo Bread - p . 64
Quakertown Potato Doughnuts
Shortcut French Bread
Skillet Soda Biscuits
Sweet Honey Butter
Tender Egg Biscuits