Southern Buttermilk Biscuits

2 cups self-rising flour
1/4 cup solid shortening
2/3 cup buttermilk

Cut shortening into flour using a pastry blender, until mixture is crumbly. Add milk, stirring until just moistened. Turn mixture out on a floured surface and knead lightly 3 - 4 times. Roll dough to 1/2-inch thickness and cut with a 2-inch biscuit cutter. Place gently on a lightly greased baking sheet and bake ina 450F preheated oven. Bake for 10 - 12 minutes or until biscuits are golden brown.

Yogurt Biscuits

2 cups flour
2 teasp. baking powder
1/2 teasp. baking soda
1 teasp. salt
1/4 cup shortening
3/4 cup yogurt

Bake at 450 for 12-15 minutes.

Combine all the dry ingredients. Cut in the shortening with a pastry cutter or
a fork till the mixture look like coarse meal.

Add the yogurt and mix with a spoon, then mix with clean hand till all flour
is incorporated. Since this is a pastry-type thing, you do not want to
"over-work" is the technical term--once the yogurt goes in, handle the dough
gently.

When you have everything in one ball, turn it onto a lightly floured surface,
lightly flour the top surface so it won't stick to your rolling pin, and gently
roll it out about 3/8 to 1/2 inch thick and cut your biscuits. Rework the
scraps, gently, into another mass that you can roll, and cut more biscuits,
till you have used all the dough.

Makes 8 biscuits

Flaky Angel Biscuits

4 cups self-rising flour
1 teaspoon baking soda
1/3 cup sugar
1 cup solid crisco
2 cups buttermilk
2 pkgs yeast dissolved in 1/4 cup warm water

Combine flour, soda and sugar. Cut in shortening. Add yeast and buttermilk. Roll out on floured surface and cut. Place on ungreased baking pan and let rise for 30 minutes before baking in preheated 450F oven for 10 - 15 minutes.

Ingredients:
2 cups White Lily Self-Rising Soft Wheat Flour
1/4 cup vegetable shortening
2/3 to 3/4 cup milk

Instructions:
Preheat oven to 500F. Place flour in mixing bowl. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Blend in just enough milk with fork until dough leaves sides of bowl. Turn dough onto lightly floured surface. Knead gently 10 to 12 strokes. Roll out dough 1/2-inch thick. Cut with 2-inch biscuit cutter dipping cutter into flour between cuts. Press cutter straight down without twisting for straight-sided, evenly shaped biscuits. Place biscuits on ungreased baking sheet 1 inch apart for crusty biscuits or with sides almost touching for soft-sided biscuits. Bake for 8 to 10 minutes.

Makes 12 biscuits

Judy, I always use White Lily flour!  I never melt the shortening otherwise I would use an oil. I find biscuits made with oil or melted shortening to be not as light and tender.

I use melted shortening when I make cornbread but not for biscuits. Melted shortening would be easier to mix in the flour but it doesn't make the tenderest or flaky biscuits.

Potato Biscuits

1 cup mashed potatoes (I make this with instant potatoes)
1 cup flour
3 teaspoons baking powder
1 teaspoon salt
2 tablespoons solid shortening (I use half shortening and half butter)
1/2 cup milk (approximately)

Combine the flour, baking powder and salt. Cut in the shortening until mixture is crumbly. Add potatoes and mix thoroughly. Add enough milk to form a soft dough. Roll dough out on a lightly floured surface to 1/2-inch thick. Place  biscuits on an ungreased baking pan and cook 12 - 15 minutes in a preheated 400F oven.