2 cups self-rising flour
1/4 cup shortening (or margarine)
1/2 cup milk — or buttermilk, (up to 3/4)
Preheat oven to 500F.
Place flour in a medium bowl. Add shortening and using pastry blender or two knives, cut in until consistency of coarse crumbs. With a fork, blend in just enough milk until dough leaves sides of bowl.
Turn out onto lightly floured surface and knead 10 to 12 strokes. Roll dough out 1/2-inch thick. Shape with 2-inch cutter. Bake on ungreased baking sheet (place biscuits 1-inch apart for crusty sides or almost touching for soft sides) until golden, 8 to 10 minutes.
Variations: Increase milk to 1 cup. Drop biscuits by tablespoon onto greased baking sheet or fill greased muffin cups two-thirds full.