Jim Englishs Buttermilk Biscuits

Jim Englishs Buttermilk Biscuits

Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
margarine, regular, 80% fat, composite, stick, without salt
milk, buttermilk, fluid, cultured, lowfat
oil, olive, salad or cooking

Directions:
Preheat oven to 450 degrees.
In a large bowl, mix together the dry ingredients.
Cut in the margarine.
Make sure to use margarine, not butter.
Add buttermilk.
If the mixture seems too dry, add in more buttermilk in small amounts.
Dough should be sticky.
Roll out the dough onto a floured surface.
Barely knead, until dough is coated with flour.
Pat into a circle.
With a large knife, cut the dough into 9-12 chunks.
In a standard pie pan, pour 1 tablespoon of oil.
Take each chunk of biscuit dough and barely dip it in the oil, and position the biscuit in the pan.
Do this one by one, until the pan contains all the dough chunks.
Bake at 450 degrees for 10 minutes.
Biscuit tops will be golden.