Fluffy Southern Biscuits


These turn nice and golden and have a slightly crisp outside with a fluffy, buttery inside. I like these because they taste so good and are healthier than the traditional version, using margarine instead of shortening, butter, or lard. Buttermilk can be subbed for milk for a tangier flavor. Feel free to post pictures, and thanks!!!

Steps


Preheat oven to 450f.
Sift together dry ingredients , then add margarine and cut in until coarse and crumbly like cornmeal.
Add milk and mix with a fork.
On a floured surface , knead gently turning over several times.
Roll out to 1 / 2 inch thickness and cut out biscuits.
Place with sides touching on an ungreased cookie sheet.
Or drop by large spoonfuls onto an ungreased baking sheet with sides touching.
Bake for 9-12 minutes , till golden , turning around once halfway through for even browning.
Serve warm with butter and fried chicken !.

Ingredients


all-purpose flour, baking powder, salt, sugar, margarine, milk