Buttermilk Biscuits or Dumplings

This dough can be used as dumplings if you cut them out and lay them over an almost fully cooked stew. Cover and boil 15 minutes or until cooked through.

Buttermilk Biscuits
1 cup cold buttermilk OR sour milk (see note below)
1 1/4 cups flour + flour for rolling dough
4 tsp baking powder
3/4 tsp salt
1/4 tsp baking soda
2 Tbsp butter
2 Tbsp lard OR shortening
If using sour milk instead of buttermilk...mix it up first. Mix together the flour, baking powder, salt and baking soda. Cut in the lard until the mixture is fine grained and well blended. Stir in the buttermilk, just until well blended: DO NOT over mix. Turn the dough onto a floured surface and knead lightly and quickly. Roll our to about 1/4" thick and cut into rounds with a biscuit cutter. Place on an ungreased cookie sheet, just touching. Make a small indent in the center of each one. Bake at 450 degrees for about 15-20 minutes, or until done.

NOTE:
If you don't have buttermilk, make sour milk instead.

1 Tbsp freshly squeezed lemon juice
1 cup milk...{whole or 2%}
Place lemon juice or vinegar in a measuring cup. Add in milk to equal 1 cup. Stir. Let stand for 15 minutes until it looks like its beginning to curdle or slightly curdled. Use in recipes in place of buttermilk.