YONKER BISCUITS. This recipe was handed down by Georgia Stripling Brown who grew up on the Nobles farm near Chester, Ga and biscuits were made 3 times every day. Her grandmother used lard and that was substituted for cooking oil in later years. This recipe is easy and became familiar when cooking oil and flour was sold by the Yonker store after WWII.
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White Lilly Self Rising Flour 4 cups,
Any cooking oil 1/2 cup,
Buttermilk 1 2/3 cups.
Stir together to form a soft dough.
Use an ice cream scoop to form balls and drop on a baking sheet.
Pat tops with a little oil.
Bake in a hot oven 425 for about 20 minutes until golden brown.
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