Tall, light and fluffy, and in the oven in less than 5 minutes.
2 cups White Lily Self Rising Flour (the flour DOES make a different on this)
1/4 cup lard
2/3 to 3/4 cups buttermilk
HEAT oven to 500°F. Coat baking sheet with no-stick cooking spray.
MEASURE flour into large bowl. Cut in lard with pastry blender or 2
knives until crumbs are the size of peas. Blend in just enough milk with
fork until dough leaves sides of bowl.
TURN dough onto lightly floured surface. Knead gently 2 to 3 times. (no more) Roll dough to 1/2-inch thickness. Cut using biscuit cutter or small juice glass.
Place on prepared baking sheet 1 inch apart for crisp sides or almost
touching for soft sides.
BAKE 8 to 10 minutes or until golden brown.