Instructions

1. Prepare the biscuit dough to the point of cutting in very cold butter or lard until the dough resembles coarse crumbs.

2. Make a well in the middle of the dough. Add milk or buttermilk to the well. Stir the dough gently by hand, just until a soft, uniform ball of dough forms. Add a bit more liquid if the dough is too dry.

3. Sprinkle a thin, even layer of flour on the countertop on which you will use to knead your dough. Turn out the ball of dough onto the floured surface. Roll the ball around gently to lightly coat it in the flour.

4. Gently knead the biscuit dough by pressing it down lightly and quickly with the palms of both hands. Fold the dough in half and turn it about a quarter turn. Repeat this about six to 10 times, or just until the dough is no longer sticky and can form a smooth ball.

5. Use the dough to make biscuits. Try rolling the dough out gently to about 1/2-inch thickness, then stamping out biscuits with a cutter. Bake immediately and serve warm.