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

Cream shortening and flour; add milk, stirring until flour is moist. Knead about 20 seconds on floured board. Roll to about 1/2 inch thick and cut with lightly floured biscuit cutter. Bake on greased baking sheet in hot oven (450 degrees) for 8-10 minutes.