Take a medium bowl and dump in Elliston flour (Virginia's Best--self-rising) until the bowl is about 2/3 full. Cut in Crisco until the flour is crumbly. Make a well in the middle of the mixture. Pour in milk. Stir with a large wooden fork until a ball forms. Sprinkle flour on the counter and put the dough ball on it. With your hand flatten it a bit and sprinkle flour on the top. DO NOT work the dough because you will end up with biscuits as tough as hockey pucks. Cut out the biscuits with a drinking glass that has a thin rim. Dunk the glass in flour before each biscuit cut. Put the cut-out biscuits on a cookie sheet with a bit of space between them. Bake at 425 F until they are brown. Don't be surprised by how tall the biscuits are. Eat while they are hot! These biscuits are delicious when slathered with butter, lemon curd, apple butter, jam, jelly, etc. Once the biscuits get cold, they are yummy if you cut them in half and place them one a plate and then smother them in chicken and gravy. Life doesn't get much better than that!

-Lissie