White Lily self rising flour.
Dash of salt.
Black iron skillet.
Coat skillet including sides in generous amount of lard.
- Preheat oven to 500 degrees.
- Pour what I'm guessing to be about 1 1/2 to 2 cups of flour in a bowl.
- Dash of salt in flour.
- Scoop out about a half a handful of lard and work into the flour with fork and fingers until it's crumbly and almost wants to stick together. When you think you've got enough lard in the flour then add just a little more.
- Pour in enough buttermilk to make a sticky dough but not runny.
- In separate bowl, pour about 1/2 cup of flour.
- Take a fork or spoon and scoop out a small egg size chunk of dough and knead in the bowl of dry flour.
- Roll around between hands to form a biscuit ball. If it sticks to your hands then you should knead it more in the bowl of dry flour. Should be able to roll biscuits between hands without it sticking.
- Place ball in edge of skillet and press down to desired thickness with back of fingers.
- Should be able to place 6 biscuits around the edge which leaves enough room for the center biscuit making a total of 7.
- Bake for about 12 to 15 minutes or until golden brown.
- Remove from oven and rub stick of butter on top of biscuits and around edge of skillet. Butter will run to bottom around the edge of skillet. Just enough butter to flavor if you like buttered biscuits.
- Turn skillet upside down on a plate and the biscuits should fall out on plate.