Sweet Milk Biscuits

Sweet Milk Biscuits 3 C. self rising flour 1/2 C. Lard (you can use Crisco) sweet milk (whole milk) start with 1/4 C. at a time. melted butter for brushing the tops Place the flour in a large bowl and cut in the lard/shortening using a pastry blender or fork until it resembles a crumby texture. Make a well in the center of the flour and stir (using a fork) 1/4 C. milk into the flour, slowly pull more flour to the center and add a more milk, a little at the time, until the dough has come together. You do not want a sticky dough, just wet enough to hold together. Turn the dough out on to a floured surface and using floured hands knead it a few times and begin to press it out to about 1/2" thickness. Fold the pressed dough in half and press out again to about 1/2-3/4" thickness. Use a floured glass or biscuit cutter to cut out the biscuits and place in a greased (using the Crisco or lard) skillet or baking pan. Let the biscuits rest while the oven preheats to 425 degrees. Bake the biscuits for 12-14 minutes or until golden brown on top. Remove and brush with melted butter before serving.