Directions:

• Step 1: Preheat Your Oven - Preheat your oven to 450°F (232°C). A hot oven is crucial for achieving that perfect rise and golden crust.
• Step 2: Prepare Your Dry Ingredients - In a large mixing bowl, combine the 4 cups of self-rising flour, 1 tablespoon of baking powder, 1 teaspoon of granulated white sugar, and 1 ½ teaspoons of kosher salt (reserving ½ teaspoon for later). Whisk these together until well combined.
• Step 3: Cut in the Shortening - Add ¾ cup of Crisco shortening to the flour mixture. Using a pastry cutter or your fingers, work the shortening into the flour until the mixture resembles coarse crumbs. This step is vital for creating flaky layers.
• Step 4: Mix in the Wet Ingredients - In a separate bowl, combine 2 cups of very cold buttermilk and ½ cup of evaporated milk. Pour the milk mixture into the flour mixture and stir gently until just combined. Do not overmix; a few lumps are perfectly fine!
• Step 5: Knead the Dough - Turn the dough onto a floured surface. With floured hands, gently knead the dough about 5-6 times until it comes together. Add a little extra flour as needed to prevent sticking, but be careful not to overwork it.
• Step 6: Roll Out the Dough - Using a rolling pin, roll the dough to about ¾ inch thick. Use a floured biscuit cutter to cut out biscuits. Place them on an ungreased baking sheet, making sure they are close together for soft sides.
• Step 7: Brush with Butter - Melt 2 tablespoons of unsalted sweet cream butter and brush over the tops of the biscuits. This will add flavor and help achieve a beautiful golden color.
• Step 8: Bake - Bake in the preheated oven for 12-15 minutes, or until golden brown on top. The aroma will fill your kitchen, making it a challenge to wait!
• Step 9: Serve Warm - Once they are done baking, remove them from the oven and brush with the remaining 6 tablespoons of unsalted sweet cream butter for that extra touch of richness. Serve warm and enjoy!