Biscuit dough:
4 handfuls self rising flour (White Lily) and 2 handfuls sugar
1 fistful of lard rubbed into flour
"enough" buttermilk to make a dough stiff enough to roll out.
Roll out about 1/4 inch thick in a big rectangle, spread with soft butter, and
sprinkle with cinnamon and sugar. Roll like a jelly roll and cut into slices
(about an inch thick). Arrange the slices in a greased pan.
Combine everything but eggs in a saucepan and slowly bring to a boil to melt the
butter and dissolve the sugar. Beat eggs with a whisk and whisk in about half
the hot milk mixture to temper the eggs. Stir egg mixture back into hot milk,
add a spoon of vanilla and pour the custard over the rolls in the pan. Sprinkle
a little cinnamon over all and bake at 350 for about 45 minutes, till brown.
