Start off with a medium sized bowl that can contain all of the ingredients (1 cup Buttermilk, 2 cups Self-Rising flour, 1 dollop Crisco) with wiggle room.
Add 2 cups of Self-Rising flour to the bowl and create a crater in the middle of the flour.
Cut in the Crisco (amount of Crisco is approximately the size of a large egg). Make sure to keep the crater in the center.
In 1/4 cup increments, add buttermilk to the crater, stirring the milk into the flour/Crisco mixture.
Once you have added all of the buttermilk in and combined, the dough is complete. Set dough onto a well floured surface. Knead dough until soft and form into a ball (this will make it easier to roll or pat out).
Pat out (or roll, if you prefer) dough to the thickness you would like. For ours, we use approximately a 1/2 inch thickness.
Using a round cookie cutter, cut out dough. (Tip: If you don’t have a round cookie cutter, a floured top of a juice cup will work as well.)
Don’t throw away the scraps from your first cut out! Just roll those scraps into another ball, pat out, and continue until you are out of dough.
Once you have all of your dough used up and your biscuits are cut out, place them on a baking sheet (butter spray, parchment paper, or baking mats will keep them from adhering)
Bake them in the oven for approximately 10 minutes at 450 degrees or until golden brown. Let cool before handling.