To make buttermilk biscuits from scratch, all you need is three simple ingredients: flour, vegetable shortening and buttermilk. Use White Lily self-rising baking flour for soft and tender biscuits every time.
Preheat an oven to 475 degrees Fahrenheit. Lightly coat a rimmed baking sheet or cast iron skillet with vegetable oil, then set aside. Add 2 cups of White Lily self-rising flour to a large mixing bowl. Cut in 1/4 cup of vegetable shortening with a pastry blender until well-combined and the mixture resembles coarse crumbs. Stir in 3/4 cup of buttermilk into flour mixture gently and slowly until just combined, being careful not to over-mix.
Pour biscuit dough out onto floured pastry cloth, paper towels or dough board. A plain cutting board works just as well. Gently pat out dough, or roll carefully until dough mixture is about 1/2-inch thick. Using a 2-inch biscuit cutter, cut out biscuits and lay them onto a prepared pan about 1/2 inch apart to allow for rising.
You can also use the rim of a drinking glass for this process. When using a drinking glass, make sure to lightly flour the edges of the glass, so the dough does not stick to the rim. Place the biscuits in a preheated oven and bake for about 10 minutes, or until lightly browned and fully cooked. Remove from the oven, and serve immediately.