The Best Southern Buttermilk Biscuit

This biscuit recipe is from Sandy Woodward, one of the best cooks I know, and I am proud to have known her more than half a century, who is also the author of at least one cookbook. She is also the co-host of Your Day, a radio program which can be heard weekly on the etv network or by visiting http://yourday.clemson.edu 

Sandy credits the core of the recipe to be back of the White Lily self-rising flour bag, although for this recipe we won’t use self-rising flour.

• 2 cups White Lily All-Purpose flour
• 4 teaspoons Rumford baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon salt
• 2 tablespoons butter
• 2 tablespoons Crisco
• 1 cup buttermilk, chilled

Directions

Preheat oven to 500 degrees.

Mix the ingredients making sure the Crisco is cut into the flour well, and then just barely toss the dough with barely enough flour to keep it from being sticky. Pat the dough with the palm of your hand to about 3/4 inch thick (don't use a rolling pin) and use a sharp biscuit cutter, not a glass, to cut. Make sure the oven is 500 degrees HOT HOT HOT. 

Bake 8-12 minutes, depending on your oven.

Makes about a dozen biscuits.