Making good biscuits requires practice. If you make them infrequently, make lots of notes on the page as a remainder of how you kneaded, how dough feels, etc., for next time.

2 1/4 c. self-rising flour
1 tsp. sugar
1/4 tsp. baking soda
1/3 c. shortening
3/4 c. buttermilk

In large bowl combine flour, sugar, soda. Stir with a fork. Cut in shortening with 2 knives or pastry blender until the consistency of coarse meal. Add buttermilk, stirring no more than 25 times and dough forms a soft, moist ball. Knead lightly on a floured surface. Roll out to 1/2 inch thickness. Fold dough in half and roll out again to 1/2-inch thickness. Cut with floured biscuit cutter or a glass. Place on an ungreased baking sheet. If each biscuit touches, there will be soft sides, if not touching, sides will be crispy.

Bake in preheated 450 degree oven for 12-15 minutes until light brown. Serve immediately. Makes about 20 (2-inch) biscuits.

By folding dough, you get a biscuit which will break in half when pulled open.

Self-rising flour makes the lightest biscuits because it's made from soft wheat. You can use plain flour and add baking powder. Follow directions on baking powder label for amount to use per cup of flour.