1/2 cup (1/2 stick) solid vegetable shortening, such as Crisco, plus more for greasing
5 to 7 cups self-rising flour
1 cup buttermilk, preferably whole 

2. Place flour into a large mixing bowl, and make a well in the center. Pour buttermilk into the well. Using your fingers, cut the shortening into the buttermilk.

3. Gradually work the flour on the sides of the well into the buttermilk mixture, gently stirring in one direction until a ball of dough forms. Clean dough from fingers.

4. Knead dough by gently turning it over in the bowl. With floured hands, pinch off about 1/3 cup dough to make a ball. Pat ball to slightly flatten. Transfer to a baking sheet, and pat top of biscuit lightly with water. Bake until well browned, 14 to 16 minutes. (The flour may be sifted and reused.)