A biscuit is a fluffy, pillow-like cake with a firm crust and soft interior that can be made using a simple recipe featuring flour, soured milk and a hard fat. They are traditionally served in savory dishes with gravy, or as a light, sweet breakfast with jelly or jam.
First, preheat the oven to 475 degrees. Combine two and one third cups of whole milk and 3 tablespoons of white distilled vinegar. Stir and set aside for ten minutes. This mixture can be substituted for two and a half cups of buttermilk. In a large bowl, sift together six cups of self-rising flour and one and a half teaspoons of salt. Using a pastry cutter or a fork, cut in three-quarter cups of lard until the mixture resembles crumbs. Alternatively, substitute with butter or shortening in the same amount. When using salted butter, compensate by using less salt elsewhere.
Combine the milk and vinegar with the crumbly mixture and stir gently until it congeals. For rolling out the dough, coat a rolling surface with flour, turn out the dough and knead ten to 15 times. Be sure to add flour periodically to keep the dough from sticking to the rolling surface. Roll out the dough to about a third to half an inch deep and cut into small circles. Place each circle on a baking sheet and spread them half an inch apart. Bake for about ten minutes or until golden brown. Remove from the oven and brush with melted butter.