So I'm giving away a family recipe, it's not top secret but delicious and almost fail proof, as long as you to things in the right order. With only three simple ingredients it makes it very simple. I do like to add one more ingredient and that's a little butter.
2 c Self rising flour
4 tbsp shortening
1 c buttermilk (if you don't have buttermilk add in a tbsp of lemon juice to whatever milk you have)
2 tbsp butter
1. Cut shortening into the flour in a large mixing bowl. I like to use two forks for the the first half, you can also use a pastry blade. Basically you are cutting up the shortening into the flour. This will allow the biscuits to be flaky. As they bake, the butter will melt causing the moisture to escape making the biscuit fluffy.
2. After the shortening has been cut into the flour as much as you can, use one hand to rub the flour into any remaining lumps, so that you have an even crumb.
3. Then add in the milk and mix with a fork. Don't stir because you want the shortening to stay in tiny pockets, but push and pull the dough until most of the crumbs as combined.
4. Then roll out the dough with a rolling pin on a floured surface until it is about 1-inch thick.
5. Then using a biscuit cutter or a round cup, cut out your biscuits and place them on a greased cookie sheet.
6. After you have cut as many biscuits as you can fit out of the dough as you can gently roll it back into a ball, trying not to handle it too much as not to melt the shortening, and roll it out again to that you can cut more biscuits out.
7. Then bake them in the over for 6-8 minutes or until right before they are about to start brown.
8. Brush melted butter over the top of the biscuits with a pastry brush or just the corner of a paper towel and return them to the oven for another 2 minutes.
9. Allow to cool for 5 minutes, then they are ready to savor as is or with some butter or jelly.