Servings: 12 biscuits

2 c White Lily Enriched Bleached Self-Rising Flour 2 c White Lily Enriched Bleached Self-Rising Flour
 
1/4 c Crisco all-vegetable shortening ¼ c Crisco all-vegetable shortening
 
3/4 c buttermilk or 2/3 c milk ¾ c buttermilk or ⅔ c milk
 
2 tbsp butter, melted (optional) 2 tbsp butter, melted (optional)

Heat oven to 475*
Place flour in a large bowl. Cut in shortening with a pastry blender or two knives until crumbs are the size of peas. Add buttermilk, stirring with a fork just until flour is moistened.
Turn dough onto a lightly floured surface. Knead gently 5 to 6 times, just until smooth. Roll dough into a 7-inch circle that is ¾ to 1-inch thick. Cut out 7 to 8 biscuits using a floured 2-inch biscuit cutter. Place on a baking sheet, about 1 inch apart. (For softer biscuits, arrange so that edges almost tough.) Shape dough scraps into a ball. Pat out until ¾-inch thick. Cut out additional biscuits.
Bake 8 to 10 minutes or until golden brown. Remove from oven. Brush with butter, if desired.
Makes 1 dozen.