MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mr. Breakfast's Biscuits
 Categories: Five, Breads, Dairy
      Yield: 10 Servings
 
      8 tb Unsalted butter; cold
      2 tb Shortening; cold *
      3 c  Unbleached self-rising flour
  1 1/2 c  Buttermilk; cold
           Extra slivers of butter or
           - cream for moistening and
           - brushing
 
  * Lard works, too. - UDD
  
  Adjust oven rack to middle position and preheat oven to
  450°F/230°C.
  
  Cut shortening and butter into dry ingredients with a
  pastry cutter, or two forks, until it looks like coarse
  meal. Return bowl to the freezer or refrigerator if butter
  becomes warm.
  
  Stir in milk with a large fork or rubber spatula. Once
  dough starts to clump, bring it into a ball with your
  hands, pressing it into bottom of bowl to pick up scraps.
  If dough doesn't come together, sprinkle in a little more
  milk, and continue pressing on scraps until they
  incorporate.
  
  On a lightly floured surface, press dough into a rough
  square, then roll out into a about 3/4 in thick. Try to
  handle as little as possible and mix just enough to bring
  the dough together.
  
  Roll dough out.
  
  Use a 2" biscuit cutter to cut dough into rounds and place
  about a 1/2" together in a cake pan or 1" apart on baking
  sheet. How far apart you bake them gives you a different
  kind of edge, so experiment. I like my edges soft so I put
  them pretty close together and they end up touching each
  other when finished baking.
  
  Place a small sliver of butter on the top of each biscuit
  or brush the tops with melted butter or cream.
  
  Bake until golden brown 12-15 minutes.
  
  NOTE: If you can't get self-rising flour, use 4 teaspoons
  baking powder and 1 and 1/2 teaspoons salt. You can also
  use regular milk, if necessary, but add it slowly because
  the amount may be less. These go really well with sausage
  or tomato gravy.
  
  From: http://www.mrbreakfast.com
  
  Uncle Dirty Dave's Kitchen
 
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