If using self-rising flour omit the salt and baking powder. Soft wheat flour makes the best biscuits. Spray a 6 cup muffin tin with nonstick spray. Combine all ingredients. Stir until smooth. Divide evenly between the 6 muffin cups. Bake at 375 degrees F until golden brown.
You might even be able to convince the kids to behave like angels in order to get an Angel Biscuit this Thanksgiving. Stir together warm water, yeast, and 1 teaspoon of the sugar in a small bowl. Let stand 5 minutes.
In a separate bowl, whisk together flour, sugar, salt and baking soda and set aside. Using a pastry cutter, cut butter shortening into the flour mixture until pea sized crumbs develop. Pour in yeast liquid and buttermilk and stir until biscuit mixture is combined.
To make a sweeter, shortcake-type biscuit, add 3 tablespoons sugar to the flour, and 1 teaspoon vanilla to the milk. For cheese biscuits, mix 1/2 teaspoon dried mustard and a pinch of cayenne pepper with the flour; work in the butter or shortening, then toss in 1 cup shredded cheese before adding the milk.