Martha`s self risen Biscuits

 Heat the oven to 450 Degrees

2 cups Martha White self-rising flour

1/4 cup vegetable shortening

3/4 cup whole milk or buttermilk

Place flour in a large bowl 

Cut in shortening with two knives or a pastry blender until crumbs are the size of peas.

Add milk, stirring with a fork until soft dough forms.

Turn the dough onto a lightly floured surface. Knead 5 or 6 times just until smooth.

Roll the dough to a half-inch thickness.

Cut with a floured 2-inch round cutter,

Arrange on a baking sheet with sides touching.

Bake for 10 to 12 minutes, or until golden brown. Serve warm

Makes 10 to 12 biscuits

Note: you can use a larger cutter for bigger biscuits