Buttermilk biscuits
4 cups all-purpose flour
1 tablespoon salt 1 tablespoon baking powder 2 teaspoons baking soda 1 cup vegetable shortening, cold, cut into ½-inch pieces 1½ to 2 cups buttermilk Additional buttermilk for brushing tops
Preheat oven to 375 degrees.
Sift together flour, salt, baking powder and baking soda. Cut in the shortening using a pastry blender or your hands until mixture resembles coarse crumbs.
Make a well in the center of mixture; add 1½ cups buttermilk. Using your hands, quickly fold dry ingredients into buttermilk until a sticky dough forms. (You may need to add more buttermilk.)
Turn dough out onto floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Press dough out to 1½-inches thick and cut with a floured 3-inch biscuit cutter. Lay biscuits on ungreased cookie sheet; brush tops with a little buttermilk.
Bake for 20 to 25 minutes until risen and golden brown.
Nutrition facts per serving: 414 calories, 22 g fat, 5 g saturated fat, 1 mg cholesterol, 44 g carbohydrates, 7 g protein, 1178 mg sodium, 1 g fiber
Tyler Florence
