Note: After several years of making these, I just discovered that Nanni had been holding out on me. She had never told be about the sugar. Every southern cook mus master biscuit making as an essential skill. Nanni swears that the secret is White Lily flour. Living is Alaska, I don't have access to White Lily. I have managed to get close, but not the nice light crispiness that Carolyn achieves. I think the oven has something to do with it as well. Ingredients
1/3 cup shortening
2 cups self-rising flour
1 cup buttermilk
1 teaspoon sugar
Preheat oven to 400
Cut flour and sugar into the shortening. Start with a fork, then use your hand rubbing the mixture between thumb and fingers until it has the consistency of cornmeal. Stir in the buttermilk just until the dough is moistened throughout.
Turn onto a floured pastry cloth and knead lightly just until the dough is no longer sticky. Using a rolling pin, roll the dough out to about 1 inch thickness. Place on a lightly greased pan and bake until golden brown.