Ingredients
* 2 cups self-rising flour, White Lily is best
1/4 cup shortened vegetable or butter
3/4 cup buttermilk melted butter, optional
Instructions
Preheat oven to 450 degrees. Lightly grease a rimmed baking sheet or a cast iron pan with shortening or butter. Or you can line a baking sheet with parchment paper.
Place flour in a large bowl. Add shortening or butter and cut it in with a pastry blender or 2 forks or 2 knives. You don’t want any pieces bigger than a small pea.
Slowly pour buttermilk in, stirring gently as you pour. Keep gently stirring until the flour is moistened but do not overmix. Transfer dough to a lightly floured piece of parchment paper. Gently pat it out until it is 1/2-inch thickness.
Cut out biscuits using a 2-inch floured biscuit cutter. Do not twist the cutter as you press it down. Just use a straight up and down motion. Press together the scraps and cut one more biscuit. Place biscuits so they are just barely touching each other on the baking sheet. Bake for 10 to 12 minutes. Brush with melted butter and serve.
