Granny’s Old Fashioned Biscuits

 

Makes about 12 biscuits

Ingredients:

• 2 cups self-rising flour (Martha White or White Lily recommended)

• 1/4 cup (about 4 tablespoons) very cold lard or shortening

• 1 cup very cold buttermilk (more if needed)

• 3 tablespoons melted butter or shortening, for brushing

Instructions:

1. Prepare: Preheat your oven to 450°F (230°C). Lightly grease a baking sheet or line it with parchment paper.

2. Combine Flour & Fat: Place the self-rising flour in a large bowl. Using a pastry blender, two forks, or your fingertips, cut the cold lard or shortening into the flour until the mixture resembles coarse crumbs.

3. Add Buttermilk: Make a well in the center of the flour mixture. Pour in the cold buttermilk. Gently stir with a fork or spoon just until the dough comes together into a soft, slightly sticky mass. If it seems too dry, add an extra tablespoon or two of buttermilk.

4. Knead Gently: Turn the dough out onto a lightly floured surface. Knead it gently 6 to 8 times—just enough to smooth it out and make it cohesive. Take care not to overwork the dough.

5. Shape & Cut: Pat or roll the dough to a 1/2-inch to 3/4-inch thickness. Using a floured biscuit cutter or the rim of a glass, cut straight down (don't twist) to form biscuits. Gather the scraps, pat them out gently, and cut again.

6. Arrange & Bake: Place the biscuits close together on the prepared baking sheet for soft sides, or with space between for crispier edges. Bake for 12-15 minutes, or until puffed and golden brown on top.

7. Finish: As soon as the biscuits come out of the oven, brush the tops generously with the melted butter or shortening.

8. Serve: Enjoy the biscuits warm, straight from the oven.