4 c. Martha White self-rising flour
1 tsp. baking powder
1 tsp. sugar
3/4 c. solid Crisco
2 c. buttermilk

Mix dry ingredients in large bowl. Add Crisco and cut in until flaky. Add buttermilk and mix well. Turn out onto floured board, roll 1/2 inch thick. Cut and place on ungreased cookie sheet. Bake at 425 degrees for 8-10 minutes. Makes 20 biscuits.