2 c. sifted self-rising flour
1/4 c. shortening
7/8 c. buttermilk (1 c. less 2 tbsp.)

If using all-purpose flour, sift 1 tablespoon baking powder and 3/4 teaspoon salt with flour.

Lightly grease baking sheet. Preheat oven to 450 degrees. Cut shortening into flour with pastry blender (in the old days the women did it by hand) until mixture resembles coarse crumbs. Add buttermilk and stir with fork only until dough leaves sides of bowl.

Turn dough out onto lightly floured board or pastry cloth, knead gently, just until smooth. Roll out to 1/2 inch thickness. Cut into rounds with floured 12 inch cutter. Place on prepared baking sheet. Bake for 10 to 12 minutes or until golden brown. Makes 12 biscuits.