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EASY BUTTERMILK BISCUITS
Contributed by: Kim Hairfield
1 cup self-rising flour
2 TBS butter (not margarine), chilled
1â�„2 cup lowfat or no-fat buttermilk
Preheat oven to 450 degrees. Cut butter into small pieces. Cut into flour with a pastry blender or two knives until the mixture resembles coarse meal. Add buttermilk until moist. Turn dough out onto a lightly floured surface. Knead four or five times. Roll dough to 1â�„2 inch thickness. Cut out five or six biscuits with a two inch biscuit cutter. Place on a round baking stone. Bake 10 minutes or until golden brown.
(This recipe was contributed as part of a "Cook of the Week" feature.)