A friend posted this rustic recipe for buttermilk biscuits over at Accuratereloading.com. It's kinda charming. Will try it here soon. The tomato-ccan biscuit cutter is a homey touch.

"My little Mamaw taught me how to make biscuits when I was very young. Preheat oven to 450.
I use 2 cups White Lily self-rising flour, 2 Tbsp Baking Powder because where I live nothing rises without it. About a 1/4th cup of LARD, and I mix it with my hands or a fork, (Mamaw taught me hands were made before forks) til it’s crumbly.
Then pour in some buttermilk. Mix it all together. Add more buttermilk if needed to get it all wet. Dump onto a floured surface and fold it over onto itself about six times. Pull in flour as you fold until it isn’t sticky anymore. Roll lightly with a rolling pin to about 3/4” and cut your biscuits. Bake until brown. I sometimes brush tops with butter.

*******I added the can that I use. It’s an 8-ounce tomato sauce can.

Cutting the lard or butter by hand, two steak knives, or a fork will make the biscuits more fluffy and rich. Do NOT over cut the lard/butter. Crumbly is crumbly because of the clumps of fat. Instead of buttermilk, I just put some of my homemade pepper juice (mostly vinegar) in the milk and let it set up for a bit while I'm doing other stuff. Also, DO NOT over-knead it before cutting out the circles. I add a very small amount of brown sugar to the flour before I add the liquid. It has a nice reaction with the small amount of vinegar in the fake buttermilk.

I use butter. Freeze a stick. Grate it, just like cheese. Mix into dry ingredients with a fork. Don't use my hands, the butter melts and doesn't break up into particles. Cut it into the dry ingredients until it looks like small pellets.