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4 cups self-rising flour
2 cups milk or half & half
1 cup Crisco shortening or butter
Blend flour and shortening (or butter) together using pastry blender. Make a well in center and slowly add milk. Turn onto a lightly floured
surface and roll or pat dough to desired thickness (about 1/2 inch). Use biscuit cutter or a handy wine glass to cut. Bake on cookie sheet in a 425-degree oven for about 10 minutes.