Company Biscuits

2 c. self-rising flour
1/3 heaping c. Crisco shortening (instead of Lard...)
3/4 c. buttermilk

Preheat oven to 475F. In a large bowl, rub flour and shortening together with hands until mixture looks like meal. Add buttermilk and stir until it forms a ball. Turn dough onto a floured surface, knead until no longer sticky. Roll out and cut into 16 biscuits, using a cutter or glass. Bake 8 minutes, serve immediately with plenty of good butter.

Pulled Biscuits
3 c. self-rising flour (see notes)
OR 3 c. regular flour, 4 tsp. baking powder, 1 1/2 tsp. salt
1/2 c. plus 2 T. chilled shortening
1 c. milk

Preheat oven to 475F. Sift flour into a medium bowl, or in a pile on the table or counter. Using fingertips, cut shortening into the flour until the mixture resembles coarse meal. Add milk all at once, and immediately mix with a fork 10-20 strokes to mix the liquid in evenly. (If you do not use self-rising flour, sift baking powder and salt with regular flour.)

On a lightly floured surface, knead a couple times to form a smooth dough. Divide dough in half, then divide each half into 8-10 equal pieces. Take care not to overwork the dough. Roll each piece into a ball, then flatten slightly to about 1/2 - 3/4" thick. Place an inch or so apart on ungreased baking sheets. Bake 10-12 minutes or until golden brown. Serve immediately, with sweet butter or gravy. Makes 16-20 biscuits.
Note: the flour should be soft winter wheat, such as White Lily or Red Band.