Recipe(tried): Shirley Corriher's Biscuits

This is the only biscuit recipe that I can find in Shirley Corriher's book, COOKWISE:

Touch-of-Grace Biscuits
Makes 10
Her grandma's biscuit recipe

Nonstick cooking spray
1-1/2 cups Southern self-rising flour
1/8 tsp baking soda
1/3 tsp salt
1 TBSP sugar
3 TBSPS shortening
1 to 1-1/4 cups buttermilk or 3/4 cup buttermilk and 1/2 heavy whipping cream
1 cup bleached all-purpose flour for shaping
2 TBSPS butter, melted

1. Preheat oven to 475 degrees F. Spray an 8 inch round cake pan with nonstick
cooking spray
2. Combine self-rising flour, soda, salt and sugar in a medium mixing bowl.
With your fingers or a pastry cutter, work the shortening into the flour mixture
until there are no shortening lumps larger than a big pea.
3. Stir in the buttermilk and let stand for 2-3 minutes. This dough is so wet
that you cannot shape it in the usual manner.
4. Pour the cup of all-purpose flour onto a plate or pie tin. Flour your hands
well. Spoon a biscuit-size lump of wet dough into the flour and sprinkle some
flour over the wet doughto coat the outside. Pick up the biscuit and shape it
roughly into a soft round. At the same time, shake off the excess flour. The
dough is so softt that it will, not hold its shape. As you shape each biscuitm
place it in the pan. Push the biscuits tightly against each other so they will
rise up and not spread out. Continue shaping biscuits in this manner until all
of the dough is used. To make a large batch in a hurry, spray a medium-sized
(about 2-inch) ice cream scoop with nonstick cooking spray. Cover a jelly-roll
pan with all-purpose flour. Quickly scoop biscuits onto the flour, sprinkle with
flour, shape and place in small pans.
5. Brush the biscuits with the melted butter and bake just above the center of
the oven until lightly browned, 15-20 mins.
"Butter'em while they're hot!"
NOTES: If low-protein Southern self-rising flour is not available, use 1 cup
national-brand self-rising all-purpose and 1/2 instant flour (such as Shake and
Blend or Wondra) or cake flour, plus 1/2 teaspoon baking powder. If self-rising
flour is not available, use a total of 1-1/2 teaspoons baking powder. Do not
use self-rising flour for shaping since the leavener will give a bitter taste to
the outside of the biscuits.

I hope this is the right opne. Come and visit me here, "In the Kitchen with Sarah Phillips"