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!

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.