ok who has a great biscuit recipe?

My favorite buttermilk biscuit recipe (makes flaky biscuits):

1/2 cup butter or margarine
2 cups self-rising flour
3/4 cup buttermilk

Cut the butter into the flour until the mix looks like cookie crumbs.
Add buttermilk, stirring until moistened.
Turn dough out onto a floured surfaced and knead 3-4 times.
Roll dough to out and cut into biscuit shapes.
Place on a lightly greased baking sheet.
Bake at 400 degrees until light tan in color.

No better biscuit period than the Cat Head Biscuit recipe on Chef John Folse's web site recipe page and in his big cookbook. Make sure that you don't overwork the dough...that is the secret. We make it at our house on Saturday's with the kids, they too love it and thats a good thing!!

From the great state of Maryland. Notice the lard as your fat.

4 cups all-purpose flour
1-1/2 tablespoons lard
1 teaspoon salt
1-1/2 to 1-3/4 cups cold water

Instructions:
Preheat oven to 425 degrees F (220 C).

Sift the salt and flour together (and baking powder, if using). Cut in the lard or vegetable shortening. Add the water slowly to mixture until a dough is formed.

By hand, beat the dough with a heavy rolling pin on a floured countertop for 35 to 40 minutes until blistering occurs on surface of dough.

Shape the dough into balls, and prick the tops with a fork.

Bake biscuits on cookie sheet for 25 to 28 minutes at 425 degrees F (220 C).

Serve biscuits warm with butter, or butter and jam at breakfast. They are also great with a slice of tomato and a piece of ham for lunch.

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By hand, beat the dough with a heavy rolling pin on a floured countertop for 35 to 40 minutes

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You can't be serious. Those biscuits must be tuff as crap after they bake.....

Fricken Chicken's biscuits

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serious. You whack them--not roll them, whack them. You need a sturdy counter. They are called beaten biscuits for a reason.

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Cool, I have to try that, I just dont' know if I can do it for 45 min. that's a long time