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[Clansgian AT wmconnect.com]

> >The first part I knew.  The second I did not.  I have been thinking it 
> is like other bread in that the ingredients need to be room temp, so I 
> have like been pouring up the buttermilk first.  Cold, cold cold...thanks.
> 

The colder the biscuit when it goes into the over, the flakier it will be.  
Same is true of pie crusts.

When you say 'pouring up the buttermilk first', you don't mean add it to the 
flour??

Add the fat first and keep it as cold as possible.  Lard is best, butter is 
good, shortening works as long as you don't mind dying of a heart attack or 
stroke.

When the COLD fat is rice sized or smaller, then add the buttermilk a little 
at a time until it is all stuck together.  Then stop.

By the way, when I say lard is best, I don't mean the kind you buy in the 
grocery store.  It has been hydrogenated to preserve it and is almost as bad 
as 
shortening.


James