This is my Mom’s recipe, which was her Mom’s and so on. I’ve taken it back to the basics with lard instead of shortening but you can always use shortening if you wish. Do make sure you get self-rising flour. If you don’t have buttermilk. Put a tablespoon of vinegar in the bottom of the 1 cup measuring cup and then add the milk. Let it set while you cut the lard/shortening into the flour. — posted by Sherri L.
Source:: Food in the Kitchen
Source:: Taste Test
Source:: Taste Test
Source:: Taste Test
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Source:: Taste Test
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Source:: Taste Test
Source:: Taste Test
Source:: Taste Test
Source:: Taste Test
Source:: Taste Test
Source:: Taste Test
