I've been making these biscuits since I was a child and my grandpa's cook taught me how to make them. Of course she made them in huge batches because there were a lot of us. The favorite self-rising flour in Kentucky in the '40s was Martha Washington or Red Band - in 50-pound cloth bags - with the pretty prints. I use King Arthur flour. I originally published the recipe on my blog in 2010 with some photos from a couple of years before. Then added new photos and the "Option" of turning them into scones with the addition of a little sugar and some dried fruit.

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