1 c. shortening 4 cups self-rising flour 1 ¾ cup buttermilk
Heat oven to 425°F. Cut the shortening into the flour until the mixture is crumbly. Add the buttermilk, stirring just until the dry ingredients are moistened. Turn the dough out onto a lightly floured surface and knead lightly 4 or 5 times. Pat or roll the dough to ¾-inch thickness. Cut with a 1½-inch round cutter and place on a greased baking sheet. Bake at 425°F for 12 to 14 minutes, or until lightly browned.
Freezing Instructions Place unbaked biscuits on pans and freeze for 30 minutes, or until frozen. Transfer to zip-top freezer bags and freeze for up to 3 months. Bake frozen biscuits at 425°F for 14 to 16 minutes.