BASIC BUTTERMILK BISCUITS

By gaster16

Ingredients

• Potato-Bacon:
• 1/3 cup butter or margarine
• 2 cups self-rising flour
• 3/4 cup buttermilk
• Butter or margarine melted
• Substitute 1 cup instant potato flakes for 1 cup self-rising flour. Add 8 slices cooked and crumbled bacon and 1/2 cup (4 ounces) shredded colby cheese. Bake as directed.

Preparation

Step 1

Cut 1/3 cup butter into flour with a pastry blender until mixture is crumbly. Add buttermilk, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface, knead 3-4 times. Roll dough to 3/4" thickness, cut with 2-1/2" round cutter, and place on baking sheet. Bake biscuits at 425 degrees for 12-14 minutes. Brush with melted butter. Makes 10 biscuits.

Potato-Bacon:

Substitute 1 cup instant potato flakes for 1 cup self-rising flour. Add 8 slices cooked and crumbled bacon and 1 cup (4 ounces) shredded colby cheese. Bake as directed.

Beer-Cheese Biscuits:

Add 1 cup (4 ounce) shredded swiss cheese and 1 teaspoon dried rubbed sage. Substitute 3/4 cup beer for buttermilk. Bake at directed.

Country Ham Biscuits:

Reduce butter to 1/4 cup and buttermilk to 1/4 cup. Add 1 (8 oz.) carton sour cream and 1 cup finely chopped cooked country ham. Bake at directed.

Orange Pecan Scones:

Add 3 tablespoon sugar, 1 teaspoon grated orange rind, 1 teaspoon vanilla extract, and 1/2 cup chopped pecans. Divide dough in half, roll each portion into a 7" circle, and place on a lightly greased baking sheet. Cut each circle into 8 wedges. Bake as directed.