Biscuits

• 2 Cups Self-Rising Flour
• 1/4 Cup Sugar
• 1/2 teaspoon Salt
• 1/4 Cup Shortening (preferably lard, but may use Crisco-type shortening)
• 1 Cup Whipping cream
• 2/3 Cup Buttermilk
• 1 Cup All-purpose flour (for shaping biscuits)
• 1/4 Cup Sweet Butter (melted)

Instructions:
Preheat oven to 425F degrees.
Coat a round 8 or 9 inch cake pan liberally with butter and set aside.
Mix self-rising flour, sugar and salt together in large bowl. Work in shortening with your fingers (or pastry blender) until mixture is "crumby" -- no large lumps remaining.
Gently stir in cream and buttermilk. It should look like a "wet mess" or cottage cheese. You may require more cream and buttermilk to achieve this effect.
Spread all-purpose flour on a platter or other flat surface. You can use an ice cream scoop for the next step. Scoop up ice cream scoop balls of dough, three at a time, and place on the floured surface. Sprinkle more all-purpose flour over dough balls and flour your hands well, thoroughly coat each biscuit ball and shape into perfect round shape.
Shake excess flour off each biscuit and place in the buttered cake pan. Continue until you have shaped all the dough and placed them into the pan (the dough balls should be placed right up next to each and touching).
Bake about 25 minutes at 425F degrees.
Remove from oven and brush immediately while hot with a liberal amount of melted butter.
Quickly invert onto a plate, then upright on another plate. Separate biscuits with a spatula and eat.