Brother awf the key is Crisco vegetable shortening, buttermilk, butter, and White Lily self-rising flour. (I know you know but it has become a joy to me to make biscuits even my Darling will eat.) I use several variations of that "mixture". One can add a little garlic powder, parsley flakes, sharp cheddar cheese, and more butter to get biscuits something like the Red Lobster's but better.
My Aunt and her Mommy (Aunt Mildred and Aunt Bess.) swore by White Lily flour and they could put a pan of biscuits from start to on the table in thirty minutes. (My biscuits are hog slop compared to the memory and factual account of their biscuits.)
White Lily flour should be easily available there. It is real hard to get here. I use a mason jar lid to cut my biscuits. My Aunt and her mommy used their hands and they were MUCH better shaped than I will ever have...
I really love putting shredded sharp cheddar cheese in my biscuits. That comes out very well for even my morning biscuits.
That is my Aunt Bess on the right and my Mom on the left. I am not sure who that baby is but it is not me.
