Ingredients

• 2 1/4 cups self-rising flour (note: it must be self-rising – all purpose flour WILL NOT substitute)
• 3/4 cup shortening
• 1 cup milk

Method

1. In a large mixing bowl, cut shortening into flour until well incorporated.  Add milk and mix well.  Turn out onto floured waxed paper. Pat the dough out with your hands until dough is not sticky. Fold double. Cut biscuits with a biscuit cutter.
2. Bake on a cookie sheet at 425 degrees F (220 degrees C) for 20-25 minutes.