White Lily pocket biscuits

4 cups White Lily self-rising flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
pinch of salt
1 cup lard
1 2/3 cups buttermilk
butter or margarine, melted

Preheat oven to 500 degrees. Grease large baking sheet. Stir flour, sugar, baking powder, baking soda and salt together. Cut in lard leaving some large pieces. Mix in buttermilk with fork until just moistened. Gently roll out half of dough 1/4 inch thick on floured surface. Cut with 3 1/2 inch cutter. Place on prepared baking sheet. Butter half of each biscuit and fold over. Repeat with rest of dough. Bake at 500 degrees 10-12 minutes or until browned. Remove from oven and brush tops with melted butter or margarine. Serve while hot, plain or with sausage, bacon or ham between halves. Yield: About 20 pocket biscuits.

Flaky butter biscuits

1 cup heavy cream
2 tablespoons white vinegar
1 3/4 cup Southern Biscuit Self-Rising Flour
1 tablespoon sugar
1/2 cup (1 stick) cold unsalted butter

Preheat the oven to 500 degrees. Line a baking pan with parchment paper.
Measure the heavy cream and stir in the vinegar. (This is a way to give buttermilk flavor to regular milk.) Set aside for about 10 minutes. It is normal for the cream to curdle a bit.
Stir together the flour and sugar. Then using a coarse grater, grate the butter over the flour.
Toss the butter into the flour using a wooden spoon. Add the cream mixture and stir just until blended. The dough should come together in a ball, but will not be wet.
Turn onto a lightly floured surface. Roll to about 1/8 inch thick using a rolling pin coated with flour. Fold the dough in thirds. Turn and roll to 1/8 inch again.
Turn and roll so that you make a large square and roll again. Then repeat the fold. Roll and fold for a total of four times.
Then cut the dough into squares using a pizza cutter or pastry knife. Place on baking sheet.
Bake for 15 minutes or until the tops are golden brown. Remove from oven and serve hot. If desired, brush the tops with butter. Yield: 8-10 servings.

White Lily's Angel Biscuits

Butter, melted
1 package active dry yeast
2 tablespoons warm water (105-115 degrees)
5 cups White Lily self-rising flour
1/4 cup sugar
1/2 teaspoon baking soda
1 cup shortening
2 cups buttermilk

Grease baking pan with melted butter. Dissolve yeast in warm water. Set aside. In mixing bowl, combine flour, sugar and baking soda. With pastry cutter or fork, cut in shortening until mixture resembles coarse meal. Combine buttermilk and yeast water. Add liquids gradually to flour mixture, stirring with fork until flour is moistened. Turn dough onto lightly floured surface and roll out 1/2-inch thick. Cut with 2-inch biscuit cutter, dipping cutter into flour between cuts. Press cutter straight down without twisting for straight-sided, evenly shaped biscuits. Place close together in prepared pan. Cover with damp cloth and let rise one hour. Dough does not double in size. Bake in preheated 400 degrees oven for 15-20 minutes or until browned. Brush tops with melted butter while hot. Yield: 30-40 biscuits.