2 cups self-rising flour
1/3 cup shortening
3/4 cup milk (or buttermilk if desired)
Blend shortening into flour, add milk and form dough into a ball. Place dough
on to a lightly floured board and knead 4 or 5 times. Roll out to 1/2 inch thick.
Cut into circles with a dough cutter. Place on ungreaded baking sheet.
Bake at 425 degrees for 15 minutes or until golden brown.
Now, my grandmother would keep a huge bowl of flour in the dish
cabinet and would use this to mix her dough in. She would knead in enough of the flour
into the shortening and milk mixture to make the dough, and instead of
rolling it out, she would "pinch" off a ball and place it on a baking sheet
or cast iron skillet to make pone bread.
