Cut crisco into the floor mixture with a pastry blender or fork until it resembles course crumbs.
Make a well in the middle of your flour/fat mixture and pour your buttermilk in. Stir until combined and pulls together in middle of bowl.
If too sticky, add little flour. If too dry, add a little more buttermilk. Flour hands well and transfer dough onto a floured board.
This is the MOST important step. The least you mess with the dough the better. Flour hands well and turn the dough over on itself about three times, flattening out a little each time. The last time press out into a rectangle about 1/2 thick.
Using a floured glass size of your choice, cut out biscuits and place close together in a greased iron skillet, filling the pan. Lightly brush buttermilk across the tops
Bake in a preheated oven of 425 degrees until lightly browned on top! Enjoy your fresh hot biscuits with butter and some local honey or slip a sausage patty in it for meaty breakfast....
Flaky, fluffy, fresh, light, melt-in-your-mouth biscuit deliciousness! Even for those who are biscuit-challenged, these homemade biscuit recipes are easy and sure to impress. We can ensure you won't be buying...