Ingredients:

2 C self-rising flour
1/4 C shortening, + 1 Tblsp.
1/2 tsp. soda
1/4 tsp. cream of tartar
1 Tblsp. sugar
3/4-1 Cup buttermilk (nonfat is fine)

Directions:

Preheated oven to 425 degrees. Sift flour, soda, cream of tartar and sugar
(if desired). Mix well. Add shortening and cut in with pastry cutter, 2 knives
 or fingers. Pour in buttermilk to make dough that is not crumbly or sticky.
Stir dough with a fork until mixed well.

Put dough out on floured surface, knead only 3 times, roll or pat out and cut
 with biscuit cutter. Re-roll scraps and cut out.
Place in pan and bake at 425 about 10 minutes or until golden brown.

Ingredients:

1 3/4 C flour
4 tsp. baking powder
1 Tblsp. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup shortening
3/4 cup + 2 Tblsp. buttermilk

Directions:

Preheat oven to 450 degrees. Mix dry ingredients. With pastry blender or 2 knives,
cut in shortening until crumbly.
Make a well in center of flour; pour in all buttermilk, tossing gently with fork until
flour is just moistened. Do not overmix. Dough should be very sticky.
Turn dough out onto floured surface; with floured hands, knead very lightly once or
twice. Pat dough out evenly into 3/4" thick round. Cut out biscuits and place on
ungreased baking sheet. Gather dough scraps and repat, cut out biscuits.
Bake at 450, 12 minutes or until golden.

Ingredients:

2 C all-purpose flour
1 Tblsp baking powder
1 tsp salt
1/3 C vegetable shortening
1 C whole milk

Directions:

Preheat oven to 450 degrees. Grease on 8-inch square baking pan or small baking sheet.
Put the flour, baking powder and salt into a large mixing bowl. Add the vegetable
shortening and toss it to coat with the flour. Break the chunk into 5 or 6 smaller
chunks and start rubbing the flour and shortening together with your fingers and
letting the mixture fall back into the bowl.
This does not take long; when the mixture looks like irregular lumps you have
mixed enough.
Add the milk all at once and stir to moisten all the flour and shortening.
Dust a surface with flour, turn the dough onto the surface and knead the dough ten times.
Pat the dough into a circle about 1/2 to 3/4 of an inch thick.
Cut the biscuits with a two-inch cookie cutter and place on the prepared pan
with a little space between the biscuits.
Bake at 450, 15-18 minutes or until the tops are lightly browned.
Serve hot with butter and honey.

Ingredients:

2 C White Lily Self-Rising Flour
1./2 tsp. baking soda
1/4 C shortening
3/4 C buttermilk (more if needed)

Directions:

Preheat oven to 500 degrees. Measure flour into bowl by spooning into cup and
leveling off.
Cut in shortening until like coarse crumbs. Blend in just enough milk with fork until
dough leaves sides of bowl. (Too much makes dough too sticky to handle and too little
makes biscuits dry.)
Knead gently on lightly floured surface a few times.
Roll dough about 1/2" thick. Cut without twisting cutter.
Bake at 500 on ungreased baking sheet until browned. (Check after 10 minutes.)

NOTE: Always handle dough gently and use as little extra flour for kneading
and rolling as possible for tender biscuits.