Categories: bread

Ingredients

• 1 quart (4 cups) flour
• 1 Tsp. soda
• 1 tsp. salt
• 3 level tsp. baking powder
• 2 Tbsp. lard, or shortening
• 1 cup sour buttermilk

Directions

1. Prepare a cast-iron skillet by rubbing 2 Tbsp. bacon grease on the bottom and up the sides.
2. Sift flour, soda salt and baking powder together. Work pieces of cold lard or shortening into the flour mixture. Add buttermilk. Once mixed into the dough, knead it on a floured surface just until it’s no longer wet.
3. At this stage, grandmother Hattie would beat the dough with a rolling pin. Before baking powder and baking soda were commonly available, beating the biscuit dough for up to half and hour or more would make the dough rise. Hattie just beat hers a few times for luck.
4. Form the dough into a ball and place on a floured surface. Don’t over-knead it. Roll out or press the dough out until it is 3/4-inch thick; fold the dough in half, and lightly press down to 3/4 -inch before cutting out the biscuits. Place in skillet with sides touching. This dough is also good for drop biscuits.
5. Bake n prepared cast-iron skillet or pan for approximately 15 to 20 minutes in a 475 degree oven. Bake until golden brown. Serve warm.

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