Prep Time: 5 minutes | Cook Time: 13-15 minutes | Total Time: 20 minutes | Yields: 9 biscuits

Ingredients:

• 1 1/2 cups White Lily self rising flour
• 1/8 tsp baking soda
• 1/3 tsp salt
• 1 TBSP sugar
• 3 TBSP Crisco + 1 TBSP for pan
• 3/4 cup buttermilk (add 1 tsp at end if dough doesn’t seem wet enough)
• 1/2 cup whipping cream

Directions:

1. Heat oven to 475 F..
2. Lightly grease  8 inch round cake pan or a cast iron skillet with Crisco. Set aside.
3. Combine flour, baking soda, salt and sugar.
4. Cut in Crisco with your fingertips, until dough feels pebbly.
5. Add buttermilk and cream. Stir in with your hands. Let sit for 2-3 minutes.
6. In a large bowl (preferably with a lid), pour about 1/2 bag of all-purpose White Lily flour. Sift it with a sifter or a mesh strainer. Make a well with the bottom of a medium sized bowl.
7. Pour wet mixture into the well. Lightly dust top of wet mixture with flour. Flour your hands. Grab a biscuit sized piece of dough and gently shape.   The goal here is to handle it as little as possible. Put into pan, right next to each other.
8. Bake 13-15 minutes. Set timer for 13 minutes, check. If they aren’t brown enough on the top add another 2 minutes.

Notes: These are so fluffy, and so light, and are very much like the biscuits my grandmother used to make.

Recipe Origin: Originally from A Day in the Country cookbook, put out by Chapel of the Cross. A great cookbook with lots of good jam and jelly recipes as well.