3 c. Self-rising flour
5 tbsp. Crisco
1 c. buttermilk

Preheat oven to 425 degrees. Sift flour. Cut in Crisco until crumbly. Make a well in the middle and pour in the buttermilk. Mix with your fingers to make a soft dough. Turn out onto floured board. Knead very lightly. Roll 1/2 inch thick and cut with a 2 inch cutter.

Place on greased baking sheets. For soft sides, let the biscuits touch; for crunchy sides, place 1/2 inch apart. Bake 10 minutes until light brown.