My only real advice: keep practicing!! LOL
Gather you supplies:
milk- 1 3/4 cups
self-rising flour-3 cups plus more for your board and kneading
oil or bacon dripping or melted butter
iron skillet (or other suitable pan)
biscuit cutter or glass that is the right size
Turn your oven on hot; 400-410ºf
Lightly grease or oil your cooking pan
Take your favorite mixing bowl (mine is a texasware medium sized bowl)
Start adding your dry ingredients
3 cups self-rising flour
1 teaspoon of sugar
1/2 teaspoon baking powder
Couple of shakes of salt
As you can see, I am not too exact on anything but the flour and milk. lol
Give it a stir or two to mix your dry ingredients.
Add the milk. This is a very wet dough...don't worry, k?
Fold in the milk until almost all the flour is all wet and oatmeal looking
This one is too dry, Add a few tablespoons of milk to it
Turn out onto a floured work surface
Fold and pat a couple of times. It will still feel really wet, this is a good thing. Do not over work the dough, just fold and pat, fold and pat.
Pat it down to half as thick as you want your final biscuit to be. I usually make mine about an inch.
Cut into biscuit shapes. the dough will still be a little sticky and wet.....again...a good thing.
Place biscuits in your lightly greased/oiled pan
Lightly coat with bacon drippings (or oil or melted butter)
Let them rest for 5 or ten minutes....up to an hour if you use double acting baking powder.
Place in preheated oven for 15-30 minutes. The timing depends on the thickness of your dough, the type of oven you have, and the size of your rounds. I usually cook mine about 25 minutes in a regular ol' oven.
Pull 'em out when they are golden brown(sorry, flash washed out the color a little)
I had mine this way:
Remember, practice, practice, practice. Now, if I could only get my pie crust to work every time!! It's another one of those deceptively simple recipes that requires what I call, ''the magic touch''. LOL
Happy cooking and eating!!!