Earl Scruggs' Famous Buttermilk Biscuits 2 Cups sifted Martha White Self-Rising Flour 1 teaspoon sugar 1/3 cup shortening 7/8 cub buttermilk (1 cup less 2 tablespoons) Melted butter or margarine Heat oven to 450F. In medium bowl, combine flour and sugar. Cut shortening into flour with pastry blender or two knives until mixture resembles coarse crumbs. Add buttermilk and stir with a fork only until dough leaves sides of bowl. Turn dough out onto lightly floured board or pastry cloth; knead gently just until smooth. Foll out to ?-inch thickness. Cut into rounds with floured 2 ?-inch cutter. Place on ungreased baking sheet. Bake at 450F for 12 to 14 minutes or until golden brown. Brush hot biscuits with melted butter. Makes 10 to 12 biscuits. Note: If using Martha White All-Purpose Flour, sift 1 tablespoon baking powder and ? teaspoon salt with flour. Thanks to Neil Harrison!