2 cups self-rising flour (summer wheat flour is best)
1/4 cup vegetable shortening
2/3 to 1 cup milk

Mix flour and shortening together in bowl until the shortening is well blended into the flour.
Make a "well" or "hole" in the center of the flour/shortening mixture.
Add a portion of the milk to the well.

Use a fork or your fingers and work from the center of the bowl to the outside of the bowl and blend the milk into the mixture.

Add more milk as needed.

The dough will be slightly sticky.
To make the biscuits coat your hands with flour and pinch off enough dough for 1 biscuit, about 2 tablespoons.

Roll and knead the biscuit in your hands just until it looses its stickiness.
Place in a cast iron skillet or oven proof dish.
Continue to make the rest of the dough in this manner.

After all biscuits are made put a little water on finger tips and gently rub the tops of each biscuit,
this removes any bumps on the top of the biscuits.
Bake in a preheated 450 degree oven until golden brown, about 15 minutes.