4 c. self rising flour (I prefer White Lily)
1/2 c. Crisco
1 3/4 to 2 c. buttermilk

Measure flour and Crisco, cut into flour; add buttermilk. Turn onto floured board and knead lightly. Roll out to 1/2 inch thick, cut. Bake at 450 degrees approximately 8 minutes, then brown the tops.