Recipe courtesy of Vicki Hunter

2 cups self-rising flour
1/3 cup Crisco
2/3 cup milk

Preheat oven to 425 degrees. Put flour in a pastry blender (or large bowl if you don’t have a pastry blender). Quickly cut in Crisco with 2 knives until the mixture resembles coarse meal. Add milk and mix just until blended. Do not overmix. Roll out on pastry cloth to 1/2-inch thickness and cut out biscuits with a 2-inch floured biscuit cutter. If you don’t have a biscuit cutter, a jelly jar will work too. Bake for 10 minutes or until golden brown.