Easy Biscuits

2 Cups self-rising flour
1/2 cup Crisco shortening
2/3 to 1 cup milk (or buttermilk)

Preheat your oven to 450.

Put flour into a large mixing bowl. Add Crisco. Use a butter knife or potato masher to ‘cut’ the Crisco into the flour. Once you’re done, you should have a minced mixture of flour-covered Crisco.

Use a fork to gradually stir the milk into the flour-Crisco mixture. It will quickly become a sticky dough so as the fork becomes harder to turn, simply dust your hands in the dry flour and put them into the mix. Roll and knead the dough until it is light and fluffy and no longer sticks easily to your hands.

Caution: If you need to add a LITTLE extra flour, do not add too much flour as this will make the biscuits tough.

 Pinch off 3 inch ‘balls’ and roll them briefly in your flour-dusted palms. Place each ball onto a non-stick baking pan — close enough together so they slightly touch. If necessary, gently tap down their heights to 2 to 2 1/2 inches because they will rise a little during cooking.

Place the biscuits on the top oven rack. This will help to ensure that they do not burn on the bottom while getting a nice brown on top. Baking time in a regular oven takes approximately 10 minutes.