Homemade Biscuits

2 c self-rising flour
2 c buttermilk
1 tsp baking soda
4 tbsp cooking oil

• Preheat oven 400 degrees F.
• In a large bowl portion out the flour. (If using plain flour, sift in 4 tsp. baking powder and 1 tsp salt into it to make self-rising).
• Mix the baking soda and 2 tsp oil in the cup of buttermilk.
• Slowly add 1 c of buttermilk to the flour.
• You will be adding the rest of the buttermilk to the mixture, but not until you get a good feel for the dough.
• From this point, you need to make a judgment call about the dough. Mix using a large spoon and vigorous strokes until the dough is spongy and smooth. You may add more buttermilk to get it to mix more smoothly. If dough is too stiff, add more flour.
• The dough is ready when it is smooth and you can barely form a biscuit without it losing its shape. It should not be stiff. If stiff, add more milk.
• Coat a cast iron skill or other baking pan with the last 2 tbsp of oil.
• Coat hands with a little oil to keep dough from sticking to them.
• Pinch off biscuits to desired size (remember they swell so make them a little smaller than you might wish).
• Line pan with biscuits close together.
• Bake for 30 minutes or until brown.
• Cautiously turn out biscuits on a plate.

I have earned rites of passage on this recipe. I think the secret to making good biscuits is to work at it until you think your biscuits taste better than anyone else's. I believe my biscuits are better than anyone else's. My recipe is different from most because I use more buttermilk than oil/butter/lard than other recipes. I have learned to love to make these biscuits and I can whip them out in no time. It's a matter of the feel of the dough.