5 c. self rising flour
1/3 c. Crisco
1 c. buttermilk

Sift self rising flour into a large mixing bowl. Place the 1/3 cup of Crisco into a hollowed out well in the center of the flour.

Using a fork, mix the flour and Crisco. Do not use all of the flour. Pour the buttermilk over the flour and the Crisco mixture. Gradually, mix until the dough is firm enough to handle.

Sprinkle a little flour on a flat surface, place dough and knead gently. Roll out to 1/2 inch thickness, cut and place in a greased pan.

Bake at 350°F until brown, about 15 to 20 minutes.