Great recipe, I use lard instead of Crisco and it tastes more like Hardees biscuits when you use Lard!!

Awesome! I've been trying to learn to cook biscuits for the last couple of months, and this was the recipe that actually produced what I was after. I added 1/2 tsp of salt to the recipe and followed Mark's instructions about pulling out a little bit and working it hard before folding it back into the dough. Seems like a big part of success with biscuits has to do with how you cut the shortening into the flour. I've found that doing it by hand works well, because you can actually feel what's going on with the dough, and you can find and break apart the bigger clumps. Great recipe!

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!

Want to make!!

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.

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!!

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.

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

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.

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

Can you freeze dough made into biscuits for later use?

Excellent biscuits!

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

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.

Quick and delicious!