1 c. buttermilk
2 tbsp. Crisco oil
2 tbsp. cold water
1 heaping tbsp. Crisco
Hudson Cream self-rising flour

Add 2 tablespoons of Crisco oil to the buttermilk, then add 2 tablespoons cold water. Melt 1 heaping tablespoonful Crisco in biscuit pan. Add enough flour to the buttermilk mixture to make dough that you can handle. Roll out dough on floured board and cut with a biscuit cutter.

Bake at 450°F on middle rack until well risen, then continue to cook on top rack on broil until golden brown.

Makes about 1 dozen biscuits.