2 - 2 1/2 cups self rising flour
1/2 cup shortening
1 cup milk
(I like my with a bit sweeter taste, so I usually toss in about a 1/2 to 1 tablespoons sugar)
Pre-heat oven to 450-degrees.

In a large mixing bowl, lightly stir flour and sugar
Make a 'well' in the center of the flour
Put shortening into 'well'
Pour milk into 'well'
Using clean fingers, gently work the shortening and milk, until you get a liquid cornmeal consistency.

Then, slowly begin mixing the milk/shortening liquid into the flour. Work it around in a circle, picking up flour. You are working towards the side of the bowl.

When most of the flour is worked into the dough, stop! Over mixing will make this or any biscuit tough, flat, hard and suitable only for skeet shooting. If the dough is too sticky, dust a little self-rising flour on it, work it in gently.

Now, clean off your hands, then dust them heavily with flour (regular baking flour is fine here).

Pinch off dough into the size of biscuit you prefer (from small to cat-head size, what ever you like best!)

Roll the biscuit into a ball with your hands, then place onto a lightly greased baking pan, flatten biscuit slightly.

I arrange them on the pan where their sides (or shouldars as some call them) touch, but that is a matter of personal taste. The heat must flow up through the pan and the dough, so don't crowd the biscuits or they'll never bake in the center.

Baking time...hum...well that's going to depend on the size of biscuits and how close you 'snuggled' them.

That oven is Hot! So start checking them after 12 minutes...mine usually take about 20 -25 minutes.

They are done baking when the tops are golden brown, and the Bottoms too!

After your first pan, you can note the baking time for future use.