From: connally@vms.cis.pitt.edu
Date: 15 Sep 95 10:07:04 EDT

SHERON’S BISCUITS

4 c. White Lily self-rising flour
1/2 c. lard
1 3/4 – 2 c. buttermilk
bacon grease

Cut lard into flour. Stir in buttermilk, being careful not to
overmix. The dough should be fairly wet and sticky. Sprinkle
extra flour over the dough in the bowl to keep dough from sticking
to your hands. Form rough lumpy biscuits with your hands. Grab a
lump of dough – about the size of a lemon? – and quickly pat it
into a rough biscuit about 3 inches in diameter and about 1/2-3/4
inches thick by bouncing it back and forth lightly between your
hands. Do not handle dough any longer than absolutely necessary.
Repeat, sprinkling more flour over dough as necessary. You will
get 12 largish biscuits from this recipe if you do it right. Place
biscuits side by side on baking sheet – they should be touching.
They should fill up a jelly roll pan. Bake at 450F for 15 – 20
min. or until golden brown.

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