4 c. self-rising flour
1 tbsp. sugar
2 tbsp. baking powder
1/2 c. Crisco oil (can use a little less)
2 c. buttermilk

Mix well. Place in covered bowl in refrigerator. Take out what you need. Roll and bake. Best cut about 1 inch thick and large. Brush with butter. Bake at 400 degrees. Lasts about 3 days if kept really cold.

For Raisin Biscuits: Mix in raisins and cinnamon before baking. Frost with powdered sugar glaze (powdered sugar and water). Keep thick - add hot.