Biscuits as we Americans know them are a light fluffy flaky bread usually eaten, but not always, for breakfast. I grew up in Southern West Virginia, don't remember when I first saw toast but I do remember not liking it. Biscuits were always the bread of the day and most households made them. I still remember my granny had an aluminum bread pan with a lid that sat on her right, between her and Grandpaw. We would always have them with gravy, or molasses, jelly, maybe honey if we were lucky and she always made a cup of coffee with cream and sugar and poured it over a split biscuit.
1Preheat oven to 425F then sift flour, baking powder, salt, and white sugar into a large bowl.
2Add lard or shortening, depending on which you choose. Personally I like lard, it's what my Granny used what my Mom uses and what all good Southen cooks use. Use either your fingers or a fork to break the lard/shorting up into the flour mixture. Some will say pea size I prefer mixing it up till it looks like coarse corn meal.
3Gradually add milk and use your hand to mix until it pulls away from the side of the bowl (you may have to use a smidge more or less milk depending on the humidly) Do not over mix, more is not better.
4I'll add again, DO NOT OVER MIX, it will make your biscuits turn out tuff, un-flaky (Is that even a word) and dry.
5Turn out onto a floured surface and pat or roll out till your dough is around a inch thick. Use a biscuit cutter, cookie cutter, Mason jar, water glass (yes you can only obtain a water glass in the south) to cut the biscuits out and place on a ungreased baking sheet, sil-pat, cast iron pan, just whatever you want to use to bake on (my granny used the inverted lid off a lard bucket (what? You didn't know lard came in buckets? Ha) brush off excess flour and brush the tops with buttermilk. Bake at 425 in the middle rack for 13-15 min or until the tops are brown.