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Measure the flour into a mixing bowl. With a pastry cutter, cut the shortening into the flour until it resembles coarse crumbles, then add the buttermilk. Mix together with a fork (or your hands) until a sticky dough forms. Pour out the dough onto a flour-covered piece of wax paper, then section out the dough for biscuits using your hands; simply pinch out about 3 tablespoons of dough per biscuit and set aside.
Using your hands, roll each of the pinched-out dough pieces into a ball and place onto an ungreased baking sheet; they should not be touching. If the dough is sticking to your hands, dip the dough into flour as needed.
Bake until golden brown, rotating the biscuits 180 degrees halfway through the cooking process so they cook evenly, 20 to 25 minutes.