Originally Posted by bizybess
Buttermilk is cruial. I bake by feel but buttermilk makes all the difference.
Self rising White Lily flour, Crisco and whole milk buttermilk. Don't knead but just enough to make dough hold together.
I prefer the unbleached flour but sometimes it's hard to get.
Yep, my Aunt is a huge buttermilk fan, too. Jeeze, now I want to go visiting for biscuits and gravy.