This recipe took less than twenty minutes from start to finish and most of that time was spent baking in the oven! The Mister best described it as "Soft, not dry and not crumbly. Good for soup or breakfast. Not tall enough for sandwiches. It's a keeper." So it looks like this one will be staying in the keep pile. :)
Quick Buttermilk RecipeAdapted from Southern Living 1983 Annual Recipes, pg 311
2 cups self-rising flour
3 tbsp shortening
1/2 tbsp lemon juice and 3/4 cup milk to make a buttermilk substitute
I cut the shortening into the flour, then mixed in the buttermilk. When it was incorporated, I rolled the dough on the counter and cut it with a 2-3/4" biscuit cutter. Baked at 450degreesF for 12 minutes.
Note to self: Next time roll the dough thicker to produce taller biscuits.