• 1 1/2 level cups white lily self-rising flour,
• (OR 1 cup other brand self-rising flour plus 1/2 cup granulated flour (i.e.Wondra or shake and blend) plus 1/2 teaspoon baking powder)
• 1 tablespoon sugar
• Between 1/8 and 1/4 teaspoon salt
• 3 tablespoons shortening (Crisco, Spry, etc.)
• 3/4 cup buttermilk
• 1/2 cup heavy cream
• Melted butter - optional

1. Preheat oven to 475.
2. Set a rack in center of oven.
3. Spray 8-inch cake pan with non-stick spray.
4. Have 1 cup non-self-rising flour in a pie plate.
5. Spray a medium ice cream scoop or tablespoon with non-stick spray to scoop up biscuit dough.
6. Blend flour, sugar and salt together in a bowl.
7. Working in with finger tips, mix in shortening.
8. Add buttermilk and cream and stir with a spoon until just mixed - dough will be wet and gooey.
9. Scoop up biscuit dough and drop in plate of flour.
10. Sprinkle with flour and roll in flour.
11. Shake off excess and shape into a tall round. Place in cake pan.
12. Continue process until all dough is used, pressing biscuits snugly next to each other.
13. For wretched excess, you could brush bicuits with melted butter.
14. Bake about 15 to 18 minutes, or until golden brown.
15. Eat hot, turning out the panful of biscuits onto a platter, and gently separating them with a paring knife.

The secret of these sensationally light biscuits is the steam produced by a moist dough and baking the biscuits up against each other. (measure flour by dipping cup into flour and leveling against side of bag)