Self Rising Flour
Milk (or buttermilk)
*Mom always used
White Lily Flour.
Place flour in a large bowl. Make a well in the center and mix in shortening with your fingers or a pastry blender until blended well.
Add milk, and mix until just blended, kneading a few times. You want a soft dough and all of the flour will not be used.
Pinch off dough, roll, and place on a baking pan. Bake at 500º for 10 minutes or until golden brown.
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