4 cups Self-Rising Flour
¾ cup shortening
1 2/3 cups buttermilk*
Melted butter or margarine
1. Heat oven to 450°F. Grease large cookie sheets. Place flour in large bowl. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Add buttermilk; stir with fork until soft dough forms and mixture begins to pull away from sides of bowl.
2. On lightly floured surface, knead dough just until smooth. Roll out dough to ½-inch thickness. Cut with floured 2 ¾-inch round cutter. Place on greased cookie sheets.
3. Bake at 450°F. For 10 to 12 minutes or until light golden brown. Brush tops of hot biscuits generously with melted butter. Serve warm.
Yield: 20 biscuits
TIP: * To substitute for buttermilk, use 5 teaspoons vinegar or lemon juice plus milk to make 12/3 cups.