Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

Combine dry ingredients: In a bowl, whisk together the self-rising flour and baking soda.

Cut in shortening: Add the shortening and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.

Add buttermilk: Pour in the buttermilk and stir gently with a spatula until just combined—some lumps are fine.

Shape the dough: Lightly flour your work surface and turn out the dough. Pat it out to about ½-inch thick. Fold it over once or twice to create layers. Press again to ½-inch thickness.

Cut biscuits: Use a floured biscuit cutter to press straight down—no twisting—to cut 8–10 biscuits. Re-roll scraps as needed.

Bake: Place biscuits on the baking sheet so edges are almost touching for soft sides or spaced for crispier edges. Bake for 12–15 minutes until golden.

Serve warm: Brush with melted butter if desired before serving. Enjoy immediately for fluffiest texture.