How to make it

  • Preheat oven to 450 degrees.
  • Mix the dry ingredients together. Cut in the lard until the mixture is like coarse meal. Make a well in the middle, pour in the buttermilk, and mix until it pulls away from the sides of the bowl.
  • Very lightly flour the counter, dump the dough onto the counter, and knead just until it holds together, maybe six times and no more — overhandling biscuits makes them tough, and is one of the two or three most common errors people make.
  • Pat — do not roll — into a mass about 1/2 inch thick, and using a glass or a biscuit cutter, cut into as many biscuits as you can.
  • Smoosh the remaining dough together but do not knead, pat — do not roll — into a mass about 1/2 inch thick, and again, cut as many biscuits as you can.
  • Do not do this a third time. Brush the tops with melted butter and bake for 10-12 minutes on an ungreased baking sheet until golden brown. Serve and eat immediately, with butter and sorghum.

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