2 cups all purpose flour, sifted (for lightest biscuits, sift, then measure)
1 tsp. sugar
3 tsp. baking powder
1/2 teaspoon salt
1 cup chopped cracklings or crisp bacon, crumbled
3 tbsp. melted crackling or bacon drippings, strained
2 large eggs
1/3 cup buttermilk
Combine dry ingredients and sift together. Add drippings and cracklings and beat eggs well.
Add buttermilk to eggs; stir in flour ( a wooden spoon works best) Do not over-mix; stir only a few times. Pat dough out on a lightly floured work surface to a thickness of about 3/4-inch. Cut into 3 inch rounds with a biscuit cutter.
Arrange on a greased or parchment-lined baking sheet and brush with cream.
Bake in a preheated 450°F oven for 9-15 minutes (depends on size and thickness of biscuits). I cut a cross on top just cause granny did, I’m not sure it serves a purpose. They should be lightly golden brown. For soft sided biscuits, crowd them closer together on pan.