Customers have loved our big, fluffy biscuits since day one and ask us for our “secret” recipe. The truth is that you can make a good biscuit from just about any recipe. The secret is in the handling. So, a couple of tips:
Handle the dough as little as possible after adding the buttermilk. Minimal handling keeps the biscuits tender
When in doubt, use more liquid rather than less.
Make sure your oven is heated to the proper temperature before you start.
Preheat oven to 425°

2 C flour
1 tsp. salt
2 tsp. baking powder
1 tsp. sugar
¼ C plus 1 TB. Crisco
1 C. buttermilk

Mix together flour, salt sugar and baking powder.
Cut in Crisco until it is well incorporated.
Mix in most of the buttermilk. You may need a little more or a little less to form a soft dough.
Dump the dough onto a table. Pat together into a cake about the size of a small plate.
Fold the dough in half and then gently pat it out again. Do this two or three times.
Pat the dough into a circle ½ inch high. Cut with a 2 inch biscuit cutter.
Place on a baking tray. Let biscuits touch if you like soft sides. Space them apart if you like crisp sides.
Bake for 12 to 15 minutes.

Makes 8 to 10 biscuits.
Note: At the restaurant we make big 3 inch biscuits. Makes about 4.