1 Tbsp Salt
1/2 Tbsp Baking Powder
1/4 Tsp Baking Soda — or less to taste
2 1/3 C Flour
1 Qt Buttermilk — or more as needed
2 Eggs
1/2 Lb Butter
Preheat oven to 425?. Mix dry ingredients. Add buttermilk until about the consistency of pancake batter. Beat eggs and add to batter. Batter must be slightly thinner than pancake batter and beaten very smooth. Melt butter. Put 1/2 tsp. in each hole of small muffin tins. Heat on surface until butter is very hot. Spoon 1 tbsp. of batter into each hole and bake for 20 minutes. Turn out and serve immediately with your favorite jam or preserves.
Makes 5 dozen biscuits.
Source: “Mountain Measures”– Junior League of Charleston, WV ed. 1974
Typed for you by billspa@icancect.net