• 2 cups self-rising flour (Shawnee)
• 2 Tablespoon margarine, unmelted
• 1/2 teaspoon baking powder
• 1/3 cup butter milk
• 1 Tablespoon Crisco
• 1/3 cup whole milk

1. Sift flour and baking powder into bowl.
2. Cut in Crisco and margarine until mixture resembles course corn meal.
3. Fill measuring cup with buttermilk, whole milk and enough water to make 3/4 cup.
4. Make well in center of dry flour, pour in liquid.
5. With hands mix lightly and quickly to form dough, moist enough to leave sides of bowl.
6. Turn on lightly floured surface.
7. Knead by picking up sides of dough away from you, pressing down with palm of hands, pushing dough away.
8. Repeat 6 or 7 times work dough into large ball while kneading.
9. Keep fingers dry by dipping into dry flour frequently.
10. Pinch off portions of dough for desire size of biscuit.
11. Press lightly to make biscuit appear flat until baked while placing on well-greased pan.
12. Bake in pre-heated over at 450 degrees for 12 to 15 minutes.

    Makes about 16 biscuits.