2 cups sifted self-rising flour
1/4 cup Crisco® shortening
2/3 to 3/4 cup milk, sour milk, or buttermilk
Preheat oven at 400° degrees F. Place flour in mixing bowl. With pastry blender or fork, cut in
shortening until mixture resembles coarse crumbs or corn meal. Blend in just enough milk with
fork until dough leaves sides of bowl. Turn dough onto lightly floured surface. Knead gently 10 to
12 strokes. Roll out dough 1/2 inch thick with rolling pin. Cut with 2 inch biscuit cutter, dipping
cutter into flour between cuts. Bake for 8 to 10 minutes. Makes 12 biscuits.
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