Kate Connally wrote:

> SHERON’S BISCUITS
>
> 4 c. White Lily self-rising flour
> 1/2 c. lard
> 1 3/4 - 2 c. buttermilk
> bacon grease


Last week, "America's Test Kitchen" had an interesting recipe for drop
biscuits that I think I will try. It used melted butter that was cooled
and stirred into the cold buttermilk. This supposedly will cause it to
clump up, so that it's like cutting in shortening. The biscuits looked
good, in that rustic drop-biscuit sort of way.




Brian

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Day 100 of the "no grouchy usenet posts" project