4 c self-rising flour
1/2 c lard
1 c buttermilk
Preheat oven to 500 degrees.
Put the four cups of flour into a bowl. The original recipe instructs that you should sift it first, but I consider that something of a waste of time, considering that we aren't making French pastries. This is hillbilly food, and I've never met a hillbilly who owned a sifter.
Make a well in the flour, into which you pour the buttermilk and drop the fat. Using your hand, mix those two together for about a minute or whenever you think is good enough. Then slowly rinse the fluid against the sides of the flour with your hand, continuing until you've got a nice dough. You'll have extra flour, which is fine.
Pinch off globs of the dough and form into balls, maybe two inches in diameter. Flatten them slightly and put each one into a lightly-greased iron skillet. If you let them touch, they won't get a crust on the sides. If you don't, they will. I prefer them without the crusts, but whatever.
Cook for 8-12 minutes. Put some melted butter on top if you want.
A final note: the buttermilk really does make a difference. I tried it with plain milk, and they weren't as good. And if you have duck fat, don't bother using it here; there's no significant difference upon experimentation.
-- Archivist's Note