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!