2 c. self-rising flour
1/4 c. shortening
2/3 to 3/4 c. milk

Preheat oven to 500 degrees. Measure flour into bowl by spooning into cup and leveling. Cut in shortening until it resembles coarse crumbs. Blend in just enough milk with a fork until dough leaves sides of bowl. (Too much milk and the dough will be too sticky to handle, not enough will make the dough too dry.)

Knead on lightly floured surface, about 10-12 strokes. Roll dough to about 1/2 inch thick and cut without twisting. Bake on ungreased baking sheet, placing 1 inch apart for crusty biscuits or almond touching for soft sides. Bake at 500 degrees for 8-10 minutes.

For buttermilk biscuits, substitute buttermilk for milk. Makes about 1 dozen.