Purty Nearly Instant Biscuits

6 cups self-rising flour (or 6 cups flour, plus 3 Tablespoons baking powder and 1 Tablespoon salt)
1 cup shortening
2 cups buttermilk or sour milk

This recipe involves preparing biscuits from scratch and then freezing the unbaked biscuits.

First get out a large mixing bowl. Measure in the self rising flour (or flour, baking powder and salt). Add the firmly packed shortening and mash it into the flour with your fingers or a fork. Do not overmix. The shortening should be casually combined with the flour, and small chunks the size of dried beans should remain. This is what makes the biscuits flakey. Now stir in the buttermilk or sour milk. Stir it up until you have a nice soft dough. Knead the dough about 10 to 12 times. No more, no less. This activated the gluten in the flour just enough to make good biscuits. Roll the dough out into a nice slab. Cut the dough into biscuit shapes, using a biscuit cutter or a glass. Continue rolling and cutting until all the dough is used up.

Lay waxed paper on a plate or large pan. Arrange the shaped biscuits on the wax paper. Freeze overnight. The next morning the biscuits can be gathered up and stashed in plastic freezer bag.

When you want to cook them, just take out the specific number you want and place them on a lightly oiled cookie sheet or pizza pan. Bake in a preheated 425 degree to 450 degree oven for about 10 minutes. The biscuits will rise up beautifully and will be a nice golden brown when done.

(Recipe makes between 30 to 35 medium sized biscuits)