I agree - self rising flour (any kind) and buttermilk. Turn out on floured board - pat out to desired thickness. Dip each side in oil in pan (I use olive oil). I didn't learn how to make biscuits until I was 50 and then I learned about self rising flour and buttermilk. yea!!!!!

It is whipping cream not whipped cream. Comes in a carton just like milk.

I just made a batch of biscuits with a new reciepe, they were about 2 inches high and "almost" perfect. All of the other biscuits I've made have crumbled.
This time
1/2 cup whipping cream
2/3 cup buttermilk
1 table spoon lard
pinch of baking soda
2 table spoons baking powder
1 tsp salt
about 2 1/2 cups self rising flour

I put everything in my mixer,except the flour
mixed until whipping cream was about half stiff.
I added the first cup of flour, blended, and it was still sticky
so I added a half cup more, then another half cup blending
in between, when it was thick enough I turned it out on
a board, floured the board and worked enough in to make it soft
but not stiff, kneaded about 4 or 5 times.
I cut the dough in biscuit size squares and rolled
them over my finger to round them out. Placed them in a cast iron
skillet and baked at 400 for about 13 min.
Best I've made so far.
Syl

Yes, they are made with lard. There may be a recipe on the back of the self rising flour bag. Here a link for one I sent to my son.

http://allrecipes.com/recipe/easy-biscuits/detail.aspx

Well my mom made the best biscuits this way: 2 cups milk, 1/4 cup olive oil,stir in enough self rising flour until soft dough (2-3cups) will be sticky then pour out onto floured board and mix in enough SR flour until can handle without being sticky. Pinch off dough and roll in hand to form into ball (can also cut out by cutting straight down then twist if you must). Bake in hot 400-425 oven about 10 minutes or until lightly browned. Very tender and flaky as oil is through out dough. Can use butter if you prefer, but melt I it. She baked them in a hot cast iron skillet with oil that she coated biscuits with then turned them over so both sides had oil. Yum! I make them too.

Janeway, these sound good.

OK -- these are not southern, but they are good. I have made these for about 40 years (bought the cookbook on our first trip to Knotts Berry Farm). I have made a few changes over the years, but nothing much.

Knotts Berry Farm Biscuits
2 cups all-purpose flour
2 tablespoons baking powder (yes -- Tablespoons)
1/2 teaspoon salt
shortening (crisco) the size of an egg (originally 1 teaspoon shortening)
1/8 teaspoon baking soda
1 cup plus 2 tablespoons buttermilk or
1 cup milk plus 1/8 teaspoon vinegar
1/2 cup oil

Sift flour, baking powder and salt into mixing bowl. Add shortening and blend well. Add baking soda to buttermilk, then blend into flour mixture. Place dough on generously floured surface and sprinkle with additional flour. Do not overwork dough. Roll out 1/4 inch thick and cut with 2-inch biscuit cutter. Dip biscuits in oil to cover all sides and place immediately on oiled baking sheet with all biscuits touching. Bake at 500 (I usually cook them at 400 and it takes a bit longer) degrees F for 8 to 10 minutes or until nicely browned.
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I make mine the way coyote magic makes hers and they always turn out well.

delma

This sounds too easy and yummy but I will have to try it.

I am interested in trying all the recipes especially the ones with creme but my body says I should only sample the buttermilk and flour recipe. LOL