When I was first learning to cook, I found any recipe that required rolling and cutting a bit intimidating. My mother's friend taught me how to make the "easy" kind and that's the one I'd like to share with you guys.

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Easy Buttermilk Biscuits

2 1/4 cups self rising flour
1 1/2 tsp baking powder
1 cup + 2-4 T buttermilk (fresh or soured)
6 T vegetable oil

Mix dry ingredients in large mixing bowl, then add wet ingredients. Like many recipes, this will depend on the humidity (I live in Louisiana) so you will have to be a little bit flexible in the measurements. If the mixture is too dry, add a little bit of buttermilk-1 T at a time. If the dough is too sticky, simply add flour one T at a time until the right consistency. You should be able to spoon enough dough and work it with your fingers to shape it without it sticking to your hands too much. Place in a well oiled baking pan. I like enough oil to be able to coat the biscuit with oil-this helps with the browning process. Bake at 395 degrees F until golden brown.

**Hint: I have found that by adding the 1 1/2 tsp baking powder to self rising flour, my biscuits get additional "lift" and they are lighter in texture. Also, for those who don't keep buttermilk on hand, you can use whole or 2% milk with a tsp or so of lemon juice added to it. Tastes almost the same.

"Grits is one of those country-boy words that is both singular and plural-like deer, elk and sheep. I think the singular is appropriate when there's a modifier that makes it clear one is talking about something specific. Like, 'Grits are good for you, but these here grits is tasty.'"~~Joe Wrabek