Instructions: Preheat oven to 425 degrees and arrange one shelf slightly below the center of the oven. Spray an 8- or 9 inch cake pan with nonstick cooking spray.

In a large mixing bowl, stir together the self-rising flour, sugar and salt.

Work the shortening or lard in with your fingertips until there are no large lumps. Gently stir in the cream, then the buttermilk.

(It may take less than 1 cup of buttermilk, or if you are using a higher protein flour, it may take more.) The dough should not be soupy, but should be wet and resemble cottage cheese.

Spread the all-purpose flour on a plate or pie pan. With a medium-size ice cream scoop or spoon, place 3 scoops of dough well apart in the flour. Sprinkle flour gently over each scoop.

Flour your hands, then pick up a dough ball, gently shape it into a round, shaking off excess flour, and place it in the prepared cake pan.

Continue shaping biscuits the same way, placing each biscuit up tight against its neighbor in the pan, until the dough is used. Place pan in the oven and bake until lightly browned, about 20 to 35 minutes. Brush with melted butter. Invert pan onto one plate, then back onto another to turn biscuits right side up. With a knife or spatula, cut quickly between the biscuits to make them easy to remove.

Serve immediately. (Leftover biscuits can be reheated by wrapping in aluminum foil and placing in a 350-degree oven for 10 minutes.)

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