Buttermilk Biscuits Recipe made from scratch with self-rising flour the old fashioned way.
It took a long time for me to learn how to make biscuits the way it was done back in the day. Some folks made delicious biscuits, like Mama. Some didn't, including my grandmothers.
No one had written recipes I watched Mama and my mother-in-law dip into the flour bin for a bowl
of flour, then pour buttermilk directly from a container into the flour. And scoop up a handful of lard. It was hard to learn the amounts of ingredients, but I did.
I figured out measurements that made the best tasting biscuits with self-rising flour. Here is the recipe I've been using over fifty years.
Additional 1/4-1/2 cup flour for sprinkling cutting board or pastry cloth and dipping cutter. Also for kneading extra flour into dough if it is sticky.
Sift flour and place in a deep mixing bowl. Make a well in center of flour.
Place lard in well. Pour about 1/3 of the buttermilk at a time into well on top of the lard. With a large fork or pastry blender, mix together lard and milk taking in a little flour into the mixture each time.
After all the milk has been added keep mixing in the flour gently, until all 2 cups of flour are incorporated.
Sprinkle cutting board or pastry cloth with a little of the additional flour. Place ball of dough onto board. If dough is sticky, knead a little extra flour in until the stickiness is gone.
Dip your fingers into flour and pat down the ball to about 1 1/4 to 1 1/2 inches thick.
Dip biscuit cutter into excess flour before cutting each biscuit. You will probably have 4-6 biscuits on the first cutting. Place the biscuits on a greased cookie sheet or bread pan.
Gather the dough up and form into another ball and cut more biscuits until all dough is used up.
Place biscuits in a preheated oven 475 F. and bake 18-22 minutes until lightly browned and cooked inside.
Brush tops with melted butter, if desired and serve piping hot.
Makes 8-10 biscuits