1/3 c. shortening
2 c. self-rising flour
2 tsp. sugar
1/2 tsp. baking soda
2/3 c. buttermilk

1. Heat oven to 450 degrees.

2. Cut shortening into flour, sugar and baking soda with pastry blender until mixture resembles fine crumbs.

3. Stir in buttermilk so dough leaves side of bowl and rounds into a ball. (Too much milk makes dough sticky; not enough milk makes biscuits dry.)

4. Turn dough onto lightly floured surface. Knead lightly 20-25 times.

5. Roll 1/2 inch thick. Cut with floured 2 inch biscuit cutter.

6. Place on ungreased cookie sheet. Bake until golden brown, 10-12 minutes. Serve hot. Yield 1 dozen.