2 cups self-rising flour
I only use White Lily flour because it is what my Mom and Grandma Hall always used so why mess with a good thing and I would hate to cause Grandma to spin in her grave.
1/4 cup shortening or lard (really and truly...lard is BEST)
Cut shortening into flour using a pastry cutter until flour looks like corn meal.
1 cup of buttermilk or sweet milk (sweet milk is just another name for regular milk for you modern folks). If you don't have buttermilk just add 1or 2 T. lemon juice or vinegar to 1 cup of milk to substitute). Most recipes call for 3/4 cup milk in the recipe but I always use one cup because the biscuits are just, well, better!
Add buttermilk and stir gently into flour mixture.
Tip: Don't over-stir
- it'll make your biscuits tough. Dump the biscuit mixture onto a lightly floured surface and carefullly work the dough so it's covered in flour. Tip: Here's where most mess up when making biscuits...they knead the dough like they are making a loaf of bread. Lord have mercy, don't do that! Who wants to eat rocks? Just turn the dough enough into the flour so it's not a sticky mess.
Gently flatten the dough with your hands so it's about 3/4" thick and cut with a biscuit cutter. I usually just pinch the dough into a ball and
flatten it out in the pan with my hands but even I have to admit cutting with a biscuit cutter looks better on camera.
Place in a well-greased pan or cast iron skillet.
Bake in a 450 degree oven until they are golden brown - about 15 or so minutes.
Nothin' better than homemade biscuits, butter and HONEY
and maybe a big ole glass of sweet iced tea to wash it all down