Instructions

1. 1
   Move oven rack to highest position, and preheat to 450 °F.
2. 2
   Grease the bottom of a cookie sheet with shortening or butter.
3. 3
   Mix sifted self-rising flour, soda, salt, and sugar (if using) in a bowl.
4. 4
   Using a pastry blender or fork, cut in shortening until evenly distributed, with no flakes of shortening bigger than a green pea remaining. It will look like cornmeal but coarser.
5. 5
   Using a large spoon, fold in ½ cup buttermilk, then another ½ cup to moisten the flour evenly. Stir only long enough to moisten the mixture sufficiently. If dry flour remains after a few stirs, add the remaining 2 Tbsp buttermilk.
6. 6
   Let mixture rest and rise 3–5 minutes. The mixture should be quite moist, but not pourable. If the mixture seems too dry, add more buttermilk.
7. 7
   Pour ½ cup all-purpose flour in a plate.
8. 8
   Assuming you are right-handed, grab a teaspoon or so of the all-purpose flour in your left hand, and make sure your inner palm is mostly covered.
9. 9
   With your right hand, using a soup spoon, scoop about 3 Tbsp of the biscuit mixture in your left hand.
10. 10
    Working over the flour plate, Grab some flour with your right hand and sprinkle on top of the scoop of biscuit mixture. The wet mixture will not stick to your hands if enough flour is used.
11. 11
    Begin gently tossing the biscuit back and forth between your floured hands until the outside of the biscuit is coated lightly with flour. The excess flour will fall off your hands back into the plate.
12. 12
    Gently shape the dough into a fairly smooth ball, place on the greased biscuit sheet with sides touching, and press to flatten slightly to about 1-inch high.
13. 13
    Grab a little more flour and continue with the next biscuit.
14. 14
    Delicately but generously brush the biscuits with melted butter.
15. 15
    Bake in the preheated oven for 12–16 minutes, depending on the biscuit size, until tops and bottoms are nicely browned.
16. 16
    Serve immediately with softened butter. See notes section for additional ideas.
17. 17
    Mix dry ingredients in a large bowl. Make a well in the center.
18. 18
    Put all the shortening in the center of the flour. Add ¾ cup buttermilk, and using one hand, cream the buttermilk and shortening until mostly smooth.
19. 19
    Gradually pull in flour from the sides, until the appropriate the flour has been incorporated. Add more buttermilk and flour as needed.
20. 20
    Shape dough by hand or roll out on floured surface and cut with biscuit cutter, dipping cutter in all-purpose flour when cutting each biscuit.