• 2½ cups self-rising flour
• 2 teaspoons sugar
• ½ cup butter or shortening
• ¾ to 1 cup buttermilk, milk or whipping cream

1. Preheat oven to 450 degrees. In medium bowl, stir together flour and sugar. Using pastry blender or fork, cut in butter until mixture is crumbly. Stir in buttermilk until dough leaves side of bowl. (If dough is dry, stir in 1-2 tablespoons additional buttermilk).
2. On a slightly surface, knead dough just until smooth. Roll to ½-inch thickness. Cut dough with floured 2½-inch biscuit cutter. On ungreased cookie sheet, place about 1 inch apart for crusty sides, touching for soft sides.
3. Bake 10-12 minutes or until golden brown.

Makes 12 biscuits.

Drop Biscuits: Use 1¼ cups buttermilk. Do not knead dough. Drip by rounded spoons 2 inches apart

Cheese-Garlic Biscuits: Use 1 cup buttermilk; add ¾ cup shredded Cheddar cheese. Do not knead dough. Drop by large spoonfuls 2 inches apart. After baking, brush with mixture of 2 tablespoons melted butter and ⅛ teaspoon garlic powder.

Cinnamon-Sugar Biscuits: Increase sugar to ½ cup; add ½ teaspoon cinnamon to flour mixture. After baking, brush with melted butter and sprinkle with cinnamon-sugar.