Total Calories: 114
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.
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