2 cups self rising flour

[If you don’t have self rising flour it can be made by adding 1 1/2 tsp of baking powder & 1/2 tsp of salt to 1 cup of flour]

1/2 tsp baking powder

3 T  butter

1/3 cup buttermilk [can add 1 tsp white vinegar to substitute of you don’t have buttermilk]

1/3 cup milk

Preheat oven to 450 degrees.  Sift the flour & baking powder into a mixing bowl & make a well in the center.  Cut the shortening & butter until mixture resembles coarse cornmeal.  Pour the milk into a measuring cup & add enough water to make 3/4 cup.  Pour this into the dry ingredients.  Mix lightly & quickly with your hands to form a dough moist enough to leave the sides of the bowl.  Turn the dough onto a lightly floured surface.  Knead by turning the dough away from you, pressing down with palms of hands, & pushing the dough away.  Repeat 6-7 times.  Work the dough into a large ball while kneading; keep your fingers dry by dipping them into dry flour frequently.  Pinch off portions of dough & place them on a well-greased baking sheet.  Press lightly to flatten the biscuits slightly.

Bake for 12-15 minutes or until golden brown on top.