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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Irondale Cafe's Famous Biscuits Recipe

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This recipe for Irondale Cafe's Famous Biscuits is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups self-rising flour (They use White Lily.)
1-1/2 teaspoons baking powder
2 teaspoons sugar (optional)
1/4 cup vegetable oil
3/4 to 1 cup buttermilk
Butter, melted, to brush tops
Directions:
Directions:
Combine flour, baking powder and sugar in a mixing bowl. Stir together, raking flour up sides of bowl to form a hole. Pour buttermilk and oil into the hole. Gently stir flour into the oil and buttermilk mixture. Mix until flour is completely blended with the liquid. Dough should be moist but not sticky. Turn dough out onto floured surface. Knead several times. Roll out dough to 1/2-inch thickness. Cut with biscuit cutter. Knead remaining dough several times and repeat above procedure until all the dough has been used. Bake on lightly greased baking sheet at 450º for 12-15 minutes or until biscuits are lightly brown. Brush tops with melted butter.

Note: Dough may be refrigerated overnight in an airtight container.

 

 

 

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