2 cups White Lily self-rising flour
¼ cup Crisco vegetable shortening, chilled
2/3 - 3/4 cup buttermilk or whole milk
Directions:
Preheat oven to 500 degrees. Coat baking sheet with nonstick cooking spray. Measure flour into large bowl. Cut in shortening with pastry blender or 2 knives until crumbs are the size of peas. Blend in just enough milk with fork until dough leaves sides of bowl. Turn biscuit dough onto lightly floured surface. Knead gently 2-3 times. Roll dough to ½-inch thickness. Cut using floured 2-inch biscuit cutter. Place on prepared baking sheet 1 inch apart for crisp sides or almost touching for soft sides. Bake 8-10 minutes or until golden brown.
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