Aunt Tour's Made-From-Scratch Biscuits
Tour turned out huge "groaning boards" of food for every holiday, and when we were visiting her, she had biscuits every morning.
This recipe is as close as I can get to what she used to do - measurements and all, but I have put modern measurements to help us all out.
2 largescoops self-rising flour (2 1/4 cups)
2 largespoonfuls shortening or lard (1/3 cup)
somewhole milk or half & half (2/3 to 3/4 cup)
·(my aunt actually would just pour the cream in until it looked right to her, enough to make a soft dough.)
a pinchor two of flour for rolling out (about 3 tablespoons)
anduse a pastry cloth or wooden board for best results