2 c. self rising flour
2/3 c. buttermilk
1/3 c. corn oil

Combine all ingredients in a medium bowl, stirring just until dry ingredients are moistened. Turn dough out onto a floured surface, and knead dough 3-4 times. Roll dough to 1/2 inch thickness; cut with a 2 inch biscuit cutter. Place biscuits or an ungreased baking sheet. Bake at 425 degrees for 10-12 minutes or until biscuits are golden.

Yields 1 dozen.