Preheat the oven to 475 degrees

In a large mixing bowl add 2 cups of White Lily Self Rising Flour

Add 1/4 cup of Crisco and using your hands or two forks you want to mix the Crisco into the flour as evenly and consistently as you can.

Take a cheese grater and grate 2 tablespoons of cold butter into the flour bowl and mix it in.

Add a teaspoon of salt

Add a teaspoon of sugar

Add 3/4 of a cup of buttermilk into your bowl

Using your hands, now pull the flour into the buttermilk until a soft dough forms.

Sift a thin layer of flour onto your cutting board or countertop

Remove the dough from the plastic bowl and lay it on your floured surface.

Work the dough a few times but don’t overwork it.

For flaky layers on the inside, then fold the dough over itself a few times

Using the rolling pin, roll the dough out to about a 1-inch thickness

Cut biscuits and place onto the sheet pan

Combine leftover dough and re-roll to cut all you can into biscuits

Once all the dough is cut into biscuits, place full sheet pan in the oven and bake at 475 for 8 minutes