• Preheat oven to 425°F.
• In a large bowl, combine self-rising flour and baking powder. 4 cups self-rising flour, 1 Tablespoon baking powder.
• Add Crisco shortening to the flour mixture and cut in using a pastry cutter or two knives until the mixture resembles coarse crumbs. 3/4 cup Crisco.
• Make a well in the center of the flour mixture and pour in buttermilk. 2 1/4 cups buttermilk.
• Using a fork or wooden spoon, gently stir until the dough just comes together. Do not overmix.
• Turn the dough out onto a lightly floured surface.
• Gently knead the dough 3-4 times, just until it holds together.
• Using a rolling pin, roll the dough to 3/4 to 1 inch thickness.
• Using a round biscuit cutter or glass, cut straight down without twisting to ensure the biscuits rise properly.
• Place biscuits close together on an ungreased baking sheet for taller biscuits, or space them apart for crispier edges.
• Bake for 10-13 minutes, or until the tops are golden brown.
• Remove from oven and immediately brush the tops with melted butter.
• Serve warm.

NOTE:

• Handle the dough as little as possible to ensure tender, fluffy biscuits. The key is to work quickly and gently.