Author: Epicurus.com Kitchens
Recipe type: Breakfast
- 2 1/2 Cups sifted, self-rising flour
- 1/2 Cup lard or shortening
- 1 Cup buttermilk
- Preheat the oven to 475 degrees F. Lightly grease a baking sheet.
- Put the flour in a large mixing bowl. Make a well in the center. Add the shortening (lard) and buttermilk.
- Start working the flour into the milk and shortening, squeezing the mixture through the fingers until a soft dough is formed.
- This will be a sticky dough.
- Lift the dough from the bowl and start folding, gently kneading or pressing with the fingertips, and turning the dough until it is no longer sticky.
- Pat the dough to a thickness of about 1/2". Cut with a 2" biscuit cutter. (Or instead, many Southern bakers prefer to pinch off small portions of dough to make balls about 1 1/2" in diameter. Roll balls in your palms, place on baking sheet, and press with knuckles to flatten slightly.) Place on baking sheet.
- If you want outside to be crispy, the biscuits should be placed about 1" apart. For a soft biscuit, place with edges touching.
- Bake for about 8 minutes, until lightly browned.
- Best served hot from the oven, with butter, if desired.