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1
Preheat the oven to 450F.
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2
Lightly grease a baking sheet with nonstick cooking spray.
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3
Using a pastry blender or two table knives, cut the shortening into the flour until it resembles coarse meal.
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4
Use a fork to stir in the buttermilk to make a soft dough, or until the dough comes together and leaves the sides of the bowl.
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5
Continue stirring with the fork until all the flour is worked into the dough, then turn the dough out onto a lightly floured board and knead 3 or 4 times until smooth and manageable.
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6
With your hands or a floured rolling pin, flatten the dough to a thickness of 1/2 inch.
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7
Cut the dough with a 2 1/2-inch floured biscuit cutter.
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8
Place the rounds on the baking sheet 1 inch apart for crisp biscuits or almost touching for softer biscuits.
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9
Bake for 8 to 10 minutes, or until lightly browned.
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10
I mix the dough from start to finish with my fingers.
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11
I taught Trishas dad to use a fork because all the dough seemed to end up on his big hands and not in the pan!
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12
Reroll dough scraps for an extra couple of biscuits.
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13
If you cannot find self-rising flour, substitute 2 cups all-purpose flour, 3 teaspoons baking powder, and 1/4 teaspoon salt.
