This is one I usually show instead of tell, so bear with me...
First, get ready. Get a big bowl, biscuit cutter (Or
use a cup rim), large cookie pan. Sprinke your surface
with flour--lightly--wet and flour your cutter or cup
rim and set beside the flour on your surface. Grease
pan with shortening enough to leave white streaks
(I use a paper towel for this).
Preheat oven to about 450.
I make a huge batch for reheating, so I'm trying to
reduce this for you. Pour about two cups plain flour
into your bowl. Don't bother sifting unless flour has
lumps. Sprinkle 3 tsp baking powder (slightly rounded)
and 1/2 tsp salt (also slightly rounded) over flour.
Plop in about 1/4 cup Crisco shortening. Now pour in
about 3/4 cup buttermilk (I recommend whole-milk But-
termilk for this). Get your hands in it and mix well.
If it needs more liquid, add water VERY slowly until
it's just liquid enough to work well with.
Place dough on your floured surface. Wash hands and
coat them with flour. Sprinkle top of dough lightly
with flour and gently smooth it out to about 1/2 inch
thickness. Use cutter or cup to cut without twisting.
If dough is sticky in places, re-sprinkle with flour
lightly. Place on greased sheet with sides almost
touching. Bake about 10-15 minutes or until golden brown.
Allovens are different, so be sure to check bottoms and
cook longer/less if needed.
If you have self rising flour, omit the baking powder
and decrease salt to a generous sprinkle.
(Image is of pre-cooked biscuits, brushed with bacon grease)
