2 cups buttermilk
½ teaspoon baking SODA
4-5 cups self rising flour, divided
2 tablespoons bacon grease or oil,
plus additional to grease tops of biscuits
Preheat oven to 425º.
Grease a cookie sheet or 9x13 baking pan with 2 tablespoons bacon grease or oil; set aside.
In a large bowl, combine buttermilk, baking soda and about 3 cups of flour. Stir until combined and mixture is stiff enough to knead on a board, adding additional flour to reach kneading consistency.
Generously flour a bread board or countertop; scrape dough out onto floured board and knead 8-10 times, turning dough on last kneading, smoothing and patting out with your hand until it's about 1 inch thick, no thicker.
***Don't overwork the dough; better to under knead than to over work. The less you work the dough, the more tender the biscuits will be and the higher they will rise.***
Using a biscuit cutter or a tomato sauce can with both ends cut out, cut biscuits and place into greased baking pan with sides touching. Knead trimmings and pat out dough, cutting more biscuits. As before, handle the dough as little as possible.
After all biscuits are in the pan, grease the tops of the biscuits with bacon grease or oil and place in hot oven. Watch carefully as different ovens get hotter, bake differently, etc.
Bake for 15-20 minutes, watching carefully. When biscuits are golden brown on top, check for doneness by lifting the corner on one of the middle biscuits. If the top lifts and the inside is fluffy but not sticky, biscuits are done.
Remove from oven and dump biscuits onto a wire rack, cloth lined bread basket or onto a clean kitchen towel to cool a bit, then serve hot.
This recipe yields about 2 dozen biscuits according to the size and thickness of your biscuits.
2 cups buttermilk