Sheron biscuits

From: connally@vms.cis.pitt.edu
 Date: 15 Sep 95 10:07:04 EDT
 
 SHERON'S BISCUITS
 
 4 c. White Lily self-rising flour
 1/2 c. lard
 1 3/4 - 2 c. buttermilk
 bacon grease
 
 Cut lard into flour.  Stir in buttermilk, being careful not to
 overmix.  The dough should be fairly wet and sticky.  Sprinkle
 extra flour over the dough in the bowl to keep dough from sticking
 to your hands.  Form rough lumpy biscuits with your hands.  Grab a
 lump of dough - about the size of a lemon? - and quickly pat it
 into a rough biscuit about 3 inches in diameter and about 1/2-3/4
 inches thick by bouncing it back and forth lightly between your
 hands.  Do not handle dough any longer than absolutely necessary. 
 Repeat, sprinkling more flour over dough as necessary.  You will
 get 12 largish biscuits from this recipe if you do it right.  Place
 biscuits side by side on baking sheet - they should be touching. 
 They should fill up a jelly roll pan.  Bake at 450F for 15 - 20
 min. or until golden brown.