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Title: Southern Biscuits
Categories: Breakfast
Yield: 8 Servings
| 2 1/2 | c | Sifted, self-rising flour |
| 1/2 | c | Lard or shortening |
| 1 | c | Buttermilk |
From "A Treasury or Southern Baking" by Prudence Hilburn. HarperCollins; 1993.
Preheat the oven to 475'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.
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