1 3/4 c. White Lily self-rising flour
2 tsp. double acting baking powder
1 tsp. sugar
1/2 tsp. baking soda
1/4 c. Crisco shortening
3/4 c. lowfat buttermilk

Sift together dry ingredients. Cut in shortening until the consistency of coarse cornmeal. Cover and refrigerate overnight. (Can be made ahead and stored in the refrigerator for use at any time.)

To the cold, dry ingredients, add and lightly mix buttermilk just before use. Turn the dough onto a floured board. Flour your hands so dough will not stick. Knead it gently for 1/2 minutes. (Do NOT handle the dough too much or biscuits will be touch.)

Roll the dough to 1/2 inch thickness and cut with floured biscuit cutter. (Do not twist the cutter when cutting.) Bake in a 450 degree oven for 10-12 minutes, until browned. Brush with butter upon removal from oven.