This recipe works VERY well. I personally like to use half shortening/lard and half butter so for this recipe that means 1/3 of each. I also add about 1/2 tsp of SAF red label-instant yeast in my mix. It doesn't work long but adds some flavor as well and changes the texture to be slightly more bread like. I normally use KAF all purpose (unbleached) and without any adjustments for self rising flour the way I did it worked fine. They rose up nicely. PS>. All the dry ingredients including my addition of yeast can be made ahead of time, refrigerated and used when needed. Oh, I also prefer to roll/pat & fold the dough over several times in thirds to build a few layers and this helps to finish bringing the dough together. No more secrets to tell. Anybody can do this with a little practice.

Sooooo good! Went with lard instead of shortening and bumped up to a full cup per previous advice on thread. Also added salt to my dry mix but just did it by feeling, not measurement. Did make sure to sift the flour and double fold, added a little melted butter to cast iron pan before putting biscuits in, then started brushing tops 1/2 through baking, then again at the end. Used convection baking setting @ 435°F (AGAIN.. all per previous advice on this thread). I'm not a baker but I've ALWAYS wanted to know how to make good biscuits. These were absolutely fantastic and were the EXACT taste that I had in my head! THANK YOU!

Quick and delicious!

If you are using a gas oven set the rack at highest level. That is the hottest part of the oven. Lower and the bottom crust will get done and hard first.

Excellent tips, I look forward to giving it a try.

Excellent biscuits!

Can you freeze dough made into biscuits for later use?

All the above suggestions are great PLUS, let the biscuits raise for a few minutes before baking.

I just made these, although I altered the recipe a bit to make sure they weren't too dry (as some reviewers stated) by increasing shortening to 1 cup, and I also added 1/2 tsp salt. They rose well and were fluffy, so it's a decent biscuit recipe. They tasted good, but nothing outstanding. Certainly not comparable to those delicious, addictive Hardee's biscuits. Alas, the search continues.

Now that everyone has mastered the perfect buttermilk biscuit, try your hand at buttermilk cornbread!

It seems everyone here is describing the method, not the ingredients. There is something in the biscuits that makes it taste different. Don't know what it is, but I suspect it is something found in that mysterious pack containing the lard, and baking powder. But one thing I know, you don't get that taste from the way you prepare the ingredients. It is an ingredient other than the normal one's used in this recipe.

It could be yeast. I add around 1/2 tsp (up to 1 tsp probably wouldn't hurt) and it makes the crumb slightly more bread like and adds that bit of umami flavor. fyi I use SAF Red instant yeast. I'm sure about any instant yeast would be fine.

VERY GOOD! I used coconut oil (organic refined) and made them a little shorter, as I like a crispy biscuit. I didn't have self-rising flour, so I used the 4 cups flour, 2 tbsp. baking powder, 1 tbsp. pink Himalayan salt all sifted together, then followed the recipe. I didn't have buttermilk, but used soured half & half to which I added about a tablespoon of vinegar (I did add about 2 tbsp. more of buttermilk). I brushed the top with butter before baking and only baked them until slightly browned, brushed them again with butter after they came out. Then, I'll let them cool, freeze them and pull them out as needed with a 2nd browning in the toaster oven. YUMM!!

As vegetarians we are using Crisco and unsweetened almond milk. Worked just fine, they rose about an inch so I'll experiment white thtat next time.

Want to make!!

Just tried this recipe - AMAZING!! That's all I have got to say !! I halved the recipe as there is only 2 of us and followed the comments and hints from other people here wonderful! I shaped mine by hand so I got an un-uniformed and rustic look Please try they are delicious!