Even though traditional biscuit recipes are made with buttermilk and lard, I've found using cream as the liquid makes the flakiest, richest tasting biscuits. The dough is a little more difficult to handle when using cream, but not too bad. I'd suggest making biscuits with cream at least once. They're great. I have sometimes used part cream and part milk with good success. Another liquid that can be used is canned evaporated milk, undiluted. My grandmother made the most wonderful homemade sausage and biscuits for breakfast. Having lived through the depression, she knew how to make biscuits with the ingredients she had on hand. Most often that was with lard and canned evaporated milk. My FIL is a baker. When visiting a few years back, he threw together a batch of biscuits. They were the lightest, most tender biscuits I've ever tasted. It wasn't so much the ingredients as his practiced baker's touch. I've never been able to duplicate his biscuits, even though I have his recipe. Here it is: Baking Powder Biscuits 3 cups flour ½ cup shortening 1 Tbsp. baking powder ½ tsp. soda 1 ½ tsp. sugar ½ cup milk powder 1 cup water (approx)  |