On Sun, 20 Sep 2009 04:38:48 GMT, Wayne Boatwright
> fired up random neurons and synapses
to opine:

>If you can get White Lily Flour, this recipe is right on the bag, and
>they're delicious.

<snip>

And if you want to use just any old flour, you can try my
grandmother's [tweaked] recipe [she used vegetable shortening - I
switched it to butter]:

@@@@@ Now You're Cooking! Export Format

Buttermilk Biscuits

breads

2 cups flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
5 1/3 tablespoons butter
buttermilk

Preheat oven to 450° F. Combine first four ingredients. Work chilled
butter into dough with pastry blender. Add buttermilk to make a soft
dough (not wet). Put on floured work surface and knead slightly. Pat
out to about 1/2" and cut rounds. Bake 15 minutes or until golden.

- - - - - - - - - - - - - - - - - -

Contributor: Norma Watson

Yield: 12 servings

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

- Duncan Hines

To reply, replace "meatloaf" with "cox"