2 to 2 1/2 c. sifted self-rising flour
1/2 c. lard
1 c. buttermilk

Preheat oven to 450°F. Lightly grease baking sheet. Put the flour into a large mixing bowl. Make a well in the center. Add the lard and buttermilk. Start working the flour into the milk and lard, squeezing the mixture through the fingers until a soft dough is formed. This will be a sticky dough. Lift the dough from the bowl and place on a well-floured surface. Sprinkle a little flour on top of the dough and start folding, gently kneading and turning the dough until it is no longer sticky. Pat the dough to a thickness of about 1/2 inch. Cut with a 2 inch cutter. Place on the baking sheet. If a crispy outside is desired, the biscuits are placed about an inch apart. For a soft biscuit, place with the edges touching.

Bake for about 8 minutes or until lightly browned. Best served hot from the oven.

Yield: 8 to 10 biscuits.

Note: Instead of cutting the biscuits, many Southern bakers prefer to pinch off portions of dough to make balls about 1 1/2 inches in diameter. These balls of dough are placed on the baking sheet and pressed gently with the knuckles to flatten slightly.