2 c. sifted self-rising flour
1/4 c. shortening
3/4 c. milk

Heat oven to 450 degrees. Cut shortening into flour until particles are like fine crumbs. Add milk and stir with a fork only until dough leaves the sides of the bowl. Turn dough out onto a lightly floured board or pastry cloth. Knead just until smooth. Roll dough out about 1/2 inch thick and cut with floured cutter. Place on lightly greased baking sheet. Bake 10 to 12 minutes. Makes 12 to 14 (2 inch) biscuits.

NOTE: If using all-purpose plain flour sift 3 teaspoons baking powder and 3/4 teaspoon salt with flour.

NOTE: Old fashioned buttermilk biscuits - Follow basic biscuit recipe and sift 1/4 teaspoon soda with flour and use 7/8 cup buttermilk (1 cup less 2 tablespoons) instead of milk.