2 cups White Lily self-rising flour
1/4 cup solid vegetable shortening
2/3 to 3/4 cup buttermilk
Spoon flour into measuring cup and level with a knife. Place flour into bowl. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center of the flour and blend in buttermilk with a fork until sticky but not soupy. Turn dough out onto a generously floured surface. Using floured hands, lightly press dough to ½-inch thickness. Cut using a 2-inch biscuit cutter or a glass that has been dipped in flour. Shake excess flour off biscuits and place, sides touching, on a baking sheet that has been coated with non-stick cooking spray. Bake at 500 degrees for 8 to 10 minutes, or until golden brown. If desired, take a stick of softened butter and run over the tops of hot biscuits before serving. Makes 12.
*This recipe was featured in the June 2013 issue of Ag Illustrated.