Buttermilk Biscuits.

Since I like you, and since I was baking last weekend, I'm sharing my Sunday breakfast with you.

You're welcome.

Buttermilk Biscuits -
4 cups self rising flour (or 4 c All Purpose, 2 tsp salt, 2 tsp baking powder)
1 Tblsp white sugar
1 Tblsp baking powder
2/3 C shortening2 cups buttermilk

1. Preheat oven 400, and lightly grease baking sheet.
2. In large mixing bowl combine flour, sugar, and baking powder - stir well. Cut in shortening until mixture resembles course cornmeal. (a pastry cutter works well here, it's like 3 bucks at walmart, cheapskate!!) Add 2 cups of buttermilk and mix - just to moisten. It will be VERY sticky.
3. Turn dough out onto well floured surface (I use a large wooden cutting board, $15 bucks at walmart). You'll want to keep your hands nice and floured too.Pat dough out to about a 1" thickness.
4. Using a biscuit cutter (or cookie cutter, or end of a glass, whatever) to start making biscuits. Dip your cutter into flour between biscuits to keep things moving along. PAT, do not KNEAD your scraps into a smaller 1" mess. And for gods sake, re-flour your board.
5. Brush some melted butter on the tops, and bake at 400 for 15 minutes.

These freeze really well too. Place unbaked biscuits on a greased cookie sheet in your freezer til solid. Place in a plastic bag. When you're hungry again, let thaw to room temp, brush with butter, and bake at 400 for 15 minutes. Another alternative is to thaw, and make it into a yummy crust for chicken pot pie. MMMMMM.

I served mine this morning with sausage gravy. Nothing says 'I love you' like sausage grease, milk, and flour. And now I'm going to go run 15 miles.