Scott's Southern Buttermilk Biscuits

Like your granny used to make!


White Lily Self-Rising Flour

Bacon Grease

Lard or Crisco




Preheat the oven to 500 degrees. Grease two large cast iron skillets with bacon grease.

Pour the whole bag of flour into a large mixing bowl. Make a large nest in the center of the flour with your fist.

Place two large chicken egg sized lard or crisco balls into the nest (1.5 cups).

Fill the rest of the hole with buttermilk and about 2 teaspoons of salt.

Slowly work the flour into the buttermilk from the edges, cutting the lard with your fingers to break it up. Minimize the amount of kneading and stirring or the biscuits will get tough. Combine until all of the lard and buttermilk has soaked into the flour and it can be removed from the flour bowl as one large lump of dough.

Use the extra flour in the bowl to dust the counter, place the dough onto the floured surface.

Fold and lightly knead the dough about 4-6 times. Roll out to a thickness of approximately 3/4".

Cut biscuits (don't twist when cutting or the biscuits won't rise well) and place them into greased skillets.

Bake for 15-18 minutes (till the tops are golden delicious). Brush tops with salted butter. Serve with your favorite local honey or jam to sweeten. Recipe yields about two dozen biscuits.

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