4 c Soft, southern wheat flour**
Or all purpose flour
2 ts Salt
1/4 c Lard
2 tb + 2 tsp. baking powder
1 c Buttermilk
Lightly grease baking sheets - Preheat oven to 400F Sift flour, baking
powder, & alt into large bowl. Work in lard or shortening with
fingertips until mixture resembles coarse cornmeal.
Add buttermilk slowly, stirring with a fork until blended. When dough
is smooth turn out on floured surface.
The dough will be sticky, so flour the work surface and the surface
of the dough fairly heavy.
Do not work more flour into dough itself. Roll out to 1/2" thickness -
Using a 2" biscuit cutter, cut dough into rounds.
Place on greased baking sheets.
Bake in oven 15-18 min. or until golden brown.
To freeze unbaked biscuits, put them into a freezer on the baking pans
until firmly frozen. Then remove from pans and put into freezer bags.
These can be stored up to 1 month. To bake, preheat oven to 400F;
place frozen bscuits on prepared baking sheet and bake, allowing 3-5
min. longer.
** Soft, Southern Wheat Flour: In the south, flour from soft wheat
is used for biscuits. This soft, southern wheat flour has a Gluten
content of about 8%. If you wish to obtain this flour by mail order,
White Lily Flour Co.
Box 871
Knoxville, TN 37901
(800)264-5459
If you ever use this flour for biscuits, you will NEVER use any
other kind of flour for biscuits.
