Side Pannel
Sheron's Biscuits
Ingredients List
- 4 c White Lily self-rising
- Flour
- 1/2 c Lard
- 1 3/4 - 2 cup buttermilk
- Bacon grease
Directions
Cut lard into flour. Stir in buttermilk, being careful not to
overmix. The dough should be fairly wet & 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? - & quickly pat it into a rough
biscuit about 3 inches in diameter & about 1/2-3/4 inches thick by
bouncing it back & 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.
overmix. The dough should be fairly wet & 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? - & quickly pat it into a rough
biscuit about 3 inches in diameter & about 1/2-3/4 inches thick by
bouncing it back & 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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