Ingredients

　　2 cups self-rising flour

　　1/2 teaspoon baking powder

　　1 tablespoon vegetable shortening

　　2 tablespoons margarine

　　1/3 cup buttermilk

　　1/3 cup milk

　　Preheat the oven to 450 degrees. Sift the flour and baking powder into a mixing bowl and make a well in the center. Cut in the shortening and margarine until the mixture resembles coarse cornmeal. Pour the buttermilk and milk into a measuring cup and add enough water to make 3/4 cup. Pour this into the dry ingredients. Mix lightly and quickly with your hands to form a dough moist enough to leave the sides of the bowl. Turn the dough onto a lightly floured surface. Knead by turning the dough away from you, pressing down with palms of hands, and pushing the dough away. Repeat 6 or 7 times. Work the dough into a large ball while kneading; keep your fingers dry by dipping them into dry flour frequently. Pinch off portions of dough and place them on a well-greased baking sheet. Press lightly to flatten the biscuits slightly. Bake for 12 to 15 minutes, or until golden brown on top.

　　Paula Deen's Kitchen Classics