Best Biscuits

We try to eat healthy at our house most of the time, but when the tomatoes come in,  we treat ourselves to homemade biscuits.   My Mom passed down her recipe.  She would fix them for the kids routinely when we were growing up and we ate them at breakfast with eggs or with her canned blackberries, heated and poured on top.  

Ingredients:  

4 Tbsp of vegetable shortening
2 cups of self-rising flour
3/4 cup of milk (butter milk is good also)

Prep:  

1.  Cut the shortening into the flour with a fork until it resembles coarse meal
2. Pour the milk into the mixture and use fork or clean hands to work the flour in (Do not over mix...just enough to make a soft dough)
3.  Knead on a floured surface 3-4 times until dough is smooth and manageable. I like to use wax paper as surface; this also makes it easy to clean up afterward.
4.  With your hands or rolling pin, flatten dough to abut 1/2 inch and use a floured glass or biscuit cutter to cut biscuits.
5.  Cook in preheated oven at 450 degrees for 8-10 minutes.