How to make mile high biscuits? Everyone I know loves biscuits, but few people know how to make good biscuits and that rise a mile high. As I started to write this article, I decided to look online at some of the leading food sites, and I was amazed, to say the least, I would never make biscuits the way they instructed, it is a recipe for failure.
Now, having
said that, I am going to share with you my mother’s recipe and technique and it
has never failed me. But y'all know if you make the biscuits you have to have
the gravy and the Golden Eagle syrup to go with it.
Maw Maw's Buttermilk Drop Biscuits
½ cup Crisco®
2¼ cups self-rising flour
1¼ cups buttermilk
Self-rising flour
2 tablespoons melted butter
1 tablespoon bacon dripping
Pre-heat
oven to 450°
In a
large mixing bowl cut Crisco (lard) into flour with a pastry blender (or by
hand) until crumbly and mixture resembles small peas. Add buttermilk, stirring
just until dry ingredients are moistened. 
After you add the buttermilk use your hand to mix the ingredients together. Turn dough out onto a lightly floured
surface; knead 3 or 4 times, gradually adding additional flour as needed, shape
into a long loaf, 
with floured hands pinch off about a 2 inch piece and lightly
roll in palms until you have a circle, place in greased cake pan (do not put on
a cookie sheet)and pat top, repeat until finished.
Top off biscuits with a
pastry brush dipped into bacon drippings or butter and brushed on top of
biscuits.
Bake at 450° for 13 to 15 minutes or until lightly browned. Remove
from oven; turn out onto plate. Brush with melted butter. Yields: 6 to 8 biscuits
Bake at 450° for 13 to 15 minutes or until lightly browned. Remove
from oven; turn out onto plate. Brush with melted butter. Yields: 6 to 8 biscuits
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