This wonderful southern grandma is very sweet and entertaining sharing her cooking which will surely be passed on in the family.
Ingredients (Remember - "Just eyball it!"):
5 1/2 cups White Lily self-rising flour
3/4 cups Crisco Shortening
2 1/2 cups Buttermilk
Butter to grease the pan and rub on the cooked biscuits
Grease a baking sheet or cast iron griddle with butter and preheat oven to 470 degrees F
Measure and sift the flour into a large bowl (#1)
Measure out 31 heaping spoonful's of flour from bowl #1 into bowl #2. Make a well in the flour remaining in bowl #1.
Add Shortening to bowl #2 and incorporate into the flour until "pea shaped"
Add Buttermilk to bowl #2 and mix lightly. (do NOT over mix! You want them fluffy not dense like hockey pucks) Add more buttermilk by 1/4 cups if necessary. Dough should be very wet.
Add the dough from bowl #2 to the well in bowl #1. Start adding some of the dry flour to the dough all the way around the bowl rolling the dough to incorporate some of the dry flour until the dough isn't very sticky to the touch. "Just work your pan. Don't get too much flour. Get enough to make 'em soft and that's it!"
Clean and dry your hands and coat them with flour. Grab a ball of dough off the side of the dough mound, roll it into a ball, place it in the corner of the greased baking sheet or cast iron griddle and press it with your knuckles. Repeat until you have filled your baking sheet (Grandma made 21 biscuits in this video).
Bake 20 min (but check after 15) Remove when lightly browned.
Take a stick of butter and rub it all over the top. Flip the biscuits and rub the butter all over the bottoms.
Let cool a little on a rack, best when served a little warm.