One of the oldest, easiest biscuit recipes on the planet!
21/3c.Whole Milk
3tbsp.White Distilled Vinegar
6c.Self-rising Flour, Plus More For Kneading
11/2tsp.Salt
3/4c.Lard (OR Butter OR Shortening OR A Combination)
Melted Salted Butter, For Brushing
(Important note: You may substitute 2 1/2 cups buttermilk for the milk/vinegar mixture.)
(Important note #2: If you use salted butter instead of shortening/lard, decrease the amount of salt you add.)
Preheat the oven to 475 F.
In a measuring pitcher, combine milk and vinegar.
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