Old Fashioned Hand Rolled Biscuits

Preheat oven to 450 degrees

Ingredients

• 2 cups self-rising flour
• 1/3 cup lard or shortening
• 2/3 cup buttermilk or milk
• 2 tablespoons melted butter to brush tops when cooked 

Instructions for making the Old Fashioned Way

1. Measure flour into a bowl. (I have a favorite bowl just for biscuits and use King Arthur Flour)
2. Make a well in the center
3. Place your lard or shortening into the well
4. Pour your buttermilk into the well with the shortening
5. Take your fingers and gently squish the shortening with the milk to break up and mix.
6. Gradually take your hand and go around the well, mixing in a little flour at the time.  Do this until you have the flour mixed in around the circle, building your dough ball as you go. (Yes, this is a messy job, but the best way to do it for sure!)
7. Add more flour as needed, and you probably will need more. Be careful not to overwork your biscuit dough; that would make a tough biscuit.  
8. Next, do this until you can gently roll small sections of the dough into a circle in your hand.  Remember to flour your hands and gently roll into circles.
9. Put your biscuits on your ungreased baking sheet touching for tender pull-apart biscuits Or 2" apart for crisper biscuits.  
10. Pat/press your floured fingers into the biscuit
11. Bake for 15 to 20 minutes, browning slightly, being careful not to burn the bottoms. 

Brush tops with melted butter if you wish.  

Cool the pan on a rack.  After a minute or so, flip the biscuits over

Put in a bun warmer or cover with a tea towel. Serve while warm

Notes*

I hope you make your own biscuits and enjoy this recipe.  Of course, the grandmothers never measured; they just poured, scooped, and made.  My Grandma Cora said, "Your grandaddy expects biscuits three times a day!"  She sure did spoil him.  Please visit Hibiscus House to see how to make this recipe the "Fork and cutter way", and the story behind these biscuits. 

"I Remember Grandmama Making Biscuits."  here

Enjoy!