Ruth Newsome's Buttermilk Biscuits

2 cups White Lily Self rising flour
1/2 cup Crisco vegetable shortening
1/2 to 2/3 cup whole buttermilk

Sift flour, make a well with your hand or spoon in middle of flour, add shortening to well, then add 2/3 cup
buttermilk and start to mix slowly with a very clean hand (yes that is how my mama did it) or you can use a fork.
Be sure to gather in the shortening and flour with each rotation of hand/fork to incorporate completely without over mixing (one secret to fluffy biscuits is to not over mix) Add additional buttermilk if all flour mixture not
incorporated, but stop mixing when mixture is a very thick but thoroughly moistened batter.
Place about 3 Tablespoons flour on cutting board or surface where you can roll out biscuits. Dump biscuit mixture on floured board and gently roll to cover in flour just so you can work the dough without it sticking to your rolling pin or hands. Spread mixture gently with rolling pin into a circle.  The width of the circle is not as important as the depth. If you want really puffy biscuits, dough should be at least one to one and a half  inch thick prior to cooking . Cut with whatever size round cutter you prefer, I like the two inch size. Place biscuits on greased or Pam sprayed cast iron skillet with sides gentlly touching.
Bake in 450 preheated oven until biscuits lightly brown on top, approximately 12-15 minutes. You can brush with butter and serve them with jelly, jams, honey, syrup or gravies of your choice, or just eat them alone.
They are great no matter how you eat them :)
TIP: If you have left over biscuits, freeze them for future use in cornbread dressing and you can also freeze bread crumbs and leftover cornbread for future use in cornbread dressing.
TIP: If you have white bread that is becoming stale, rather than throwing out, pulse in food processer and store in freezer bags for future use such as mentioned ahove or for any caserole that used bread crumb topping (i.e. macaroni and cheese, broccoli caserole) Bread crumbs sprinkled over many dishes with butter drizzled over the crumps makes an ordinary caserole extraordinary!