WHISTLE STOP CAFE BUTTERMILK BISCUITS

2 cups self-rising flour
2 tsp sugar
1 1/2 tsp baking powder
3/4 cup buttermilk
1/4 cup vegetable oil

Combine first 3 ingredients in a bowl and make a well in center.

Combine buttermilk and oil; add all at once to dry ingredients and stir until dough is moist but not sticky.*

Preheat oven to 450 degrees F. Lightly grease a baking sheet.

Turn dough out onto a lightly floured surface and knead lightly 4 or 5 times. Roll dough to 1/2-inch thickness; cut with a 2-inch biscuit cutter. Knead scraps 2 or 3 times and cut as before. Place on prepared baking sheet.

Bake for 10 minutes, or until lightly browned. Brush with melted margarine if desired.

*Biscuit dough may be wrapped and refrigerated up to 3 days before shaping and baking.

FOR A CRUSTIER BISCUIT:
Place the rounds one inch apart on baking sheet. This allows the biscuits to brown slightly all the way around. If you like soft edges, place them close together on baking sheet.

Makes about 12 biscuits
Adapted from source: Fannie Flagg's Original Whistle Stop Cafe Cookbook: Featuring: Fried Green Tomatoes, Southern Barbecue, Banana Split Cake, and Many Other Great Recipes by Fannie Flagg