|Self rising flour||2 Cup (32 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Buttermilk/Sour milk||3⁄4 Cup (12 tbs)|
|Melted butter/Margarine||1 Tablespoon|
In a medium mixing bowl stir together the flour and sugar.
Cut in the shortening till the mixture resembles coarse crumbs.
Make a well in the center; add the buttermilk or sour milk all at once.
Stir the mixture just till the dough clings together.
On a lightly floured surface knead the biscuit dough gently for 10 to 12 strokes.
Roll or pat the dough to 1/2 inch thickness.
Cut with a 2 1/2 inch biscuit cutter, dipping the cutter into flour between cuts.
Transfer the biscuits to an ungreased baking sheet.
Brush the tops with melted butter or margarine.
Bake in a 400Â° oven about 15 minutes or till light brown.