I think maybe the problem is that I'm just too much a yeast roll kind of guy...
The problem is, you're not following the "recipe". Use self rising flower, buttermilk, and lard. Then, the only problem is getting the right amounts and not overworking it. Actually, the hard part is getting the right amount of lard. The flour and buttermilk can be adjusted midstream to get the right consistency, it's hard to add lard after you start mixing.
To recap: I sift about 6 cups of flour into a large bowl. Next, I wash my hands very well. I then take about a handful of lard (yes, I scoop it out by hand). I form a crater in the center of the bowl of flour and put this lump of lard into that crater. I start gently working flour into the lard while slowly pouring some buttermilk over the resulting lump (about half a cup or so). I work that together while slowing adding flour to the lump from the sides of the "crater". If it looks like I started with too much lard and need more flour and buttermilk to offset, I add a bit more buttermilk and work it in while letting the lump grab flour from the edges of the "crater". When I feel it's "right", I wash my hands again and dry completely. I then dust my hands well and pinch off pieces a bit larger than a golf ball. I roll these lumps a bit in my flour-dusty hands, put them into a lightly lard-greased pan, and press them a touch with two knuckles.
I bake them at 450 for about 10-15 minutes (or until the bottoms brown) then put them in the broiler for a couple minutes to brown the tops.
That's it. The biggest problem is getting the lard right. Too little and you get a dry, tasteless biscuit. Too much and you get greasy pastry dough-like biscuits.
Chris
