Servings: 12 biscuits

2 C White Lily S/R flour 2 C White Lily S/R flour
¼ C Crisco Shortening ¼ C Crisco Shortening
¾ C buttermilk ¾ C buttermilk
2 T butter, melted 2 T butter, melted

Preheat oven to 475°
Put flour in bowl and add Crisco. Cut Crisco into flour with pastry blender until chunks are size of peas.
Add buttermilk, stirring with fork until flour is moistened.
Turn dough onto lightly floured surface and knead gently 5 or 6 times until smooth. Roll dough into a 7" circle, ¾"-1" thick. Use a floured 2-inch biscuit cutter
Shape remaining dough scraps into a ball, Pat out to similar thickness and cut out additional biscuits
Place biscuits on baking sheet which has been coated with Crisco.
Bake 8 to 10 minutes or until golden brown. Remove from oven; brush with melted butter