1/4 c Vegetable shortening
2 c Self-rising flour
3/4 c (about) buttermilk
Flour for working dough
Preheat oven to 450 degrees F. Lightly oil a baking pan or sheet.
Cut shortening into flour with a table fork until the dough resembles
cookie crumbs. Stir in buttermilk about 1/4 cup at a time, until the
dough is well moistened but not wet.
Turn out onto a lightly floured board and pat gently into a ball and
then flatten to between about 1/2- and 3/4-inch thick (thinner
biscuits are crisper and thicker biscuits have a softer crumb). Cut
into rounds with a 2-inch biscuit or cookie cutter.
Bake in the preheated oven 10 to 12 minutes or until golden brown.
Makes 12 to 16 2-inch biscuits.
NOTE: Schultis says that "every Southerner is born with a biscuit
gene." Here's the recipe that developed out of Schultis' DNA.
Per biscuit: 118 calories, 16 gm carbohydrates, 1 mg cholesterol,
281 mg sodium, 3 gm protein, 5 gm fat, 1 gm saturated fat
Recipe: Orva Schultis, owner of Parties by Orva, a catering company.