Name: Southern Biscuits
Ingredients: 2 1/2 c Sifted, self-rising flour; 1/2 c Lard or shortening; 1 c Buttermilk

And scare any thing, among all the works of nature, was so sweet to me as thunder and lightning. Formerly, nothing had been so terrible to me. I used to be a person uncommonly terrified with thunder: and it used to strike me with terror, when I saw a thunder-storm rising. But now, on the contrary, it rejoiced me. I felt God at the first appearance of a thunder-storm. And used to take the opportunity at such times to fix myself to view the clouds, and see the lightning’s play, and hear the majestic and awful voice of God’s thunder: which often times was exceeding entertaining, leading me to sweet contemplations of my great and glorious God. And while I viewed, used to spend my time, as it always seemed natural to me, to sing or chant forth my meditations; to speak my thoughts in soliloquies, and speak with a singing voice.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Dairy		Breakfast	8	Servings

INGREDIENTS

2 1/2	c	Sifted, self-rising flour
1/2	c	Lard or shortening
1	c	Buttermilk

INSTRUCTIONS

From "A Treasury or Southern Baking" by Prudence Hilburn.
HarperCollins; 1993.
Preheat the oven to 475'F. Lightly grease a baking sheet.
Put the flour in a large mixing bowl. Make a well in the center. Add
the shortening (lard) and buttermilk. Start working the flour into
the milk and shortening, squeezing the mixture through the fingers
until a soft dough is formed. This will be a sticky dough. Lift the
dough from the bowl and start folding, gently kneading or pressing
with the fingertips, and turning the dough until it is no longer
sticky. Pat the dough to a thickness of about 1/2". Cut with a 2"
biscuit cutter. (Or instead, many Southern bakers prefer to pinch off
small portions of dough to make balls about 1 1/2" in diameter. Roll
balls in your palms, place on baking sheet, and press with knuckles
to flatten slightly.) Place on baking sheet. If you want outside to
be crispy, the biscuits should be placed about 1" apart. For a soft
biscuit, place with edges touching. Bake for about 8 minutes, until
lightly browned. Best served hot from the oven, with butter, if
desired.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”