Self-Rising Biscuits

• 2-1/3 cups Whole Milk
• 3 Tablespoons White Distilled Vinegar
• 6 cups Self-rising Flour, Plus More For Kneading
• 1-1/2 teaspoon Salt
• 3/4 cups Lard (OR Butter OR Shortening OR A Combination)
• Melted Salted Butter, For Brushing

1. (Important note: You may substitute 2 1/2 cups buttermilk for the milk/vinegar mixture.)
2. (Important note #2: If you use salted butter instead of shortening/lard, decrease the amount of salt you add.)
3. Preheat the oven to 475 F.
4. In a measuring pitcher, combine milk and vinegar. Stir together and set aside for 10 minutes. Note: You can use 2 1/2 cups buttermilk instead of the milk and vinegar if you have some on hand.
5. In a large bowl sift together the flour and salt. Use a pastry cutter to cut in the lard (or butter or shortening or both) until the mixture resembles coarse crumbs.
6. Pour the wet ingredients into the dry ingredients, stirring gently with a fork or wooden spoon until it all comes together. Flour the surface, then turn out the dough and knead 10-15 times, adding a little flour so it's less sticky.
7. Roll out dough to 1/3 to 1/2 inch thick and use a biscuit cutter to cut medium to small circles. Place on a baking sheet 1/2 inch apart and bake for approximately 10 minutes, or until golden brown on top. Remove from oven and immediately brush on melted butter. To die for!
8. ***Baking time will vary depending on the size of the biscuit cutter you use. I made mini biscuits, which took about 9 to 10 minutes. Larger biscuits will take longer, so keep an eye on them as they bake.

milk, white distilled vinegar, flour, salt, lard, butter

Taken from tastykitchen.com/recipes/breads/self-rising-biscuits/ (may not work)