Directions:
- Preheat oven 425 F. In a large bowl, sift together flour, baking powder,salt, and baking soda. Using a pastry blender or 2 knives, cut shortening into flour mixture until coarse crumbs form.
- Add the buttermilk, tossing with a fork until a dough forms.
- Turn dough out onto a lightly floured surface. Gather into a disk.
Knead lightly a few times just until smooth. (The dough can be made up to 2 hours ahead, wrapped in plastic wrap, and refrigerated until ready to use.)
- Pat the dough to 3/4 inch thick. Using a biscuit cutter or a glass dipped in flour, cut out biscuits. Place the biscuits, 2 inches apart, on an ungreased baking sheet.
Gather dough trimmings, pat to 3/4 inch thick, and cut out more biscuits.
- Bake the biscuits until golden, 12 to 15 minutes. Serve hot
Helpfull hint: If you dont have buttermilk, just add a tablespoon of lemon juice to the milk, leave sit for an hour, you now have buttermilk! To produce flaky biscuits, take care not to overhandle the dough.
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