Grandma's Homemade Buttermilk Biscuits

Nothing better than Homemade biscuits cooked in a cast iron skillet. I like to turn my biscuits over in a plate so the bottoms stay crunchy

Ingredients:

• Preheat Oven at 400°
• 2 cups self-rising flour + more for flouring board and cutter (I use White Lily self-rising flour)
• 1/4 cup vegetable shortening + more for greasing pan
• 3/4 cup buttermilk

Directions:

1. In a large mixing bowl, cut shortening into flour with 2 forks.
2. Add buttermilk or sweet milk.
3. Mix only until all ingredients form a ball of dough.
4. Turn out on a floured surface and knead about 4 or 5 times.
5. Make an oblong-shaped ball and pinch off and form or roll a sheet about 1/4 inch thick.
6. Cut with a biscuit cutter.
7. Place in a well-greased pan.
8. Bake until golden brown.
9. Nothing better than Homemade biscuits cooked in a cast-iron skillet. I like to turn my biscuits over on a plate so the bottoms stay crunchy. Anyone else do that?
10. For good biscuits, here are 3 rules to live by: a. Use good flour, I use White Lily Self-Rising flour. b. Don't knead your dough too much. Your biscuits will be lighter and fluffy. c. Make sure your oven is hot. I cook mine at 400°.