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Granny’s Old Fashioned Biscuits

Granny's traditional biscuits, which are soft, flaky, and golden, have the ability to transform any meal into a cozy celebration of tradition and home. These biscuits are more than just bread; they're a link to the past, to family meals, and to those leisurely mornings when everything seems to be in balance.
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Ingredients Method

Ingredients
  

  • 2 cups self-rising flour Martha White or White Lily recommended
  • 1/4 cup lard or shortening about the size of an egg, very cold
  • 1 cup very cold buttermilk adjust as needed
  • 3 tablespoons melted shortening or butter for brushing

Method
 

Preheat Oven:
  1. Preheat your oven to 450°F (230°C). Prepare a baking sheet by lightly greasing it or lining it with parchment paper.
Cut in the Fat:
  1. In a large mixing bowl, add the self-rising flour. Cut the cold lard or shortening into the flour using a pastry blender, two knives, or your fingers until the mixture resembles coarse crumbs.
Add Buttermilk:
  1. Pour in the very cold buttermilk gradually, stirring gently with a fork or spoon until the dough just comes together. If the dough feels too dry, add a little more buttermilk—just enough to form a soft, slightly sticky dough.
Knead the Dough:
  1. Turn the dough out onto a lightly floured surface. Knead gently 6 to 8 times, just until smooth and cohesive. Avoid over-kneading to keep biscuits tender.
Roll and Cut:
  1. Pat or roll the dough out to about 1/2 to 3/4 inch thickness. Using a biscuit cutter or a round glass, cut out biscuits. Place them close together on the prepared baking sheet for soft sides or spaced apart for crispier edges.
Bake:
  1. Bake in the preheated oven for 12 to 15 minutes, or until the biscuits are golden brown on top.
Brush with Melted Fat:
  1. Immediately upon removing from the oven, brush the tops of the biscuits with the melted shortening or butter for a rich, glossy finish.
Serve Warm:
  1. Serve the biscuits warm for the best flavor and texture.
  2. Enjoy!