2 c. Martha White self-rising flour
Buttermilk
3 heaping tbsp. butter flavor Crisco

In large bowl, put flour and shortening. Blend until it seems it is only flour again. Add buttermilk, stirring in, folding and mixing until it becomes a ball and does not stick to sides of bowl. Put ball on floured surface and knead until it becomes soft and manageable. Roll out to about 1/2 inch thick. Cut out and place in greased pan and bake in 425 degree oven until brown. Yield: 10 biscuits.