1/2 Cup vegetable shortening
2 Cups self rising flour(or add 3 tsp baking powder and 2 tsp salt to regular flour)
1 Cup milk
Preheat the oven to 425. Pour a thin layer of oil to cover the bottom of an 8 inch round cake pan(I used my cast iron skillet) and place in the oven to heat.
In a large bowl, thoroughly cut the shortening into the flour. Pour the milk in and stir until wet. The batter will be lumpy. (don't overstir!!!!!) Pour into the well-heated pan and bake for 15-20 minutes, until browned. Invert onto a plate. (I didn't invert it...we cut it and it was gone so fast there wasn't time)