2 cups White Lily Self-Rising* Flour  (Simply the best for light fluffy biscuits)

1 cup buttermilk

1/4 cup Crisco Vegetable Shortening (Use the sticks,  It so much easier)

Using a pastry cutter, cut shortening into flour until you have  the consistency of peas.

Make a hole in the middle and pour in buttermilk.  Draw flour into center mixing about 12-15 strokes.

Turn out onto a flour dusted piece of waxed paper (pastry cloth or cutting board).  Using a flour dusted rolling pin

roll out into a circle about 1/2″ thick.   Use a flour dusted cutter (lip of a cup or glass) and cut out biscuits.

Place on a shiny cooking pan (dark pans make them brown too much on bottom).  If you place them side to side,

they’ll have soft edges or space them 2″ apart and they will be crusty all around.    Bake 12-15 minutes  YIELD:  12