Set your oven to 500°F. This high heat cooks the biscuits fast, keeping them soft and not dry.

Grease a cast iron skillet, griddle, or baking sheet with shortening or butter. A heavy pan holds heat well and helps the biscuits bake evenly.

Pour about 4 cups of White Lily self-rising flour into a large bowl. Create a well in the center of the flour, forming a small nest-like space.

Add two egg-sized lumps of Crisco (approximately ¼ to ⅓ cup) into the well. Pour about 1½ cups of buttermilk into the well. Don’t skimp on the buttermilk, as it keeps the biscuits tender. If the dough looks too dry later, add a little more buttermilk.

Using one finger, gently pull flour from the edges of the bowl into the wet mixture. Continue pulling in flour little by little for about 2 minutes, keeping the edges of the bowl mostly dry.

Stop mixing as soon as the dough just comes together and is no longer sticky. Avoid overworking it to keep the biscuits tender.

Use your clean hand to scrape off any dough stuck to your messy hand. Then rub some dry flour on your hands and rub them together to remove any remaining sticky bits.

Generously flour your work surface. Transfer the dough onto it and fold it over itself a few times to create smooth tops on the biscuits.

Gently pat the dough to about ½-inch thickness. Use your hands rather than a rolling pin to avoid overworking the dough.

Use a biscuit cutter or a clean can to cut the dough. Press straight down without twisting to ensure the biscuits rise properly.

Place the biscuits on the greased pan so they’re just touching. This helps them stay soft on the sides as they bake.

Bake in the preheated oven for 8 to 10 minutes, or until the biscuits are golden brown. Watch them closely—at 500°F, they cook quickly.