1 cup shortening
4 cups self-rising soft-wheat flour
1 3/4 cups buttermilk
Preheat oven to 425º. Cut shortening into flour with a pastry blender until crumbly. Add buttermilk, stirring just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface, and knead lightly 4 to 5 times. Pat or roll dough to 3/4-inch thickness, cut with a 1 1/2-inch round cutter, and place on 2 lightly greased baking sheets.
Bake at 425º for 12 to 14 minutes or until lightly browned.
Freezing instructions: Place unbaked biscuits on pans in freezer for 30 minutes or until frozen. Transfer frozen biscuits to zip-top plastic freezer bags, and freeze up to 3 months. Bake frozen biscuits at 425º on lightly greased baking sheets 14 to 16 minutes or until lightly browned.