Yield: 4 servings
|4 cups||Soft, southern wheat flour**|
|\N \N||Or all purpose flour|
|2 tablespoons||+ 2 tsp. baking powder|
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 ½" 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.
Knoxville, TN 37901
If you ever use this flour for biscuits, you will NEVER use any other kind of flour for biscuits.