3 cups self-rising flour
2/3 cup powdered sugar
1/3 cup milk
1 cup cold water
corn oil (for frying)

Instructions: 

In a bowl, mix sugar and milk. Add flour. Gradually stir in the water until the flour is moistened and the dough forms. Turn the dough out on a lightly floured surface; knead until dough is well mixed. Roll to a 10 inch square and about 1/2 inch thickness. Cut into 12 rectangles. In a deep saucepan, heat some oil at 375 F. and fry the dough 2-3 minutes or until medium brown. Turn often as you are frying. Drain on a paper towel and sprinkle with powdered sugar.

1. Preheat oven to 350° F.
2. Mix together cornmeal, flour, sugar, and baking powder.
3. In another bowl, combine buttermilk and egg. Beat lightly.
4. Slowly add buttermilk and egg mixture to the dry ingredients.
5. Add margarine and mix by hand or with a mixer for 1 minute.
6. Bake for 20 to 25 minutes in an 8 by 8-inch greased baking dish. Cool.

Cut into 10 squares.

1. Preheat oven to 450° F.
2. In a medium bowl, combine flour, baking powder, baking soda, salt, and
sugar.
3. In a small bowl, stir together buttermilk and oil. Pour over flour mixture;
stir until well mixed.
4. On a lightly floured surface, knead dough gently for 10 to 12 strokes. Roll
or pat dough to 3/4-inch thickness. Cut with a 2-inch biscuit or cookie
cutter, dipping cutter in flour between cuts. Transfer biscuits to an
ungreased baking sheet.
5. Bake for 12 minutes or until golden brown. Serve warm.

Makes 15 servings