1 c. self-rising flour
1/2 to 3 tbsp. Crisco
1 to 1 1/2 c. buttermilk

Blend flour and Crisco well. Add buttermilk as needed to thin to drop off a spoon. Grease a medium iron skillet; preheat.

Bake for 9 to 10 minutes on top rack at 500°F.