Ingredients
2 cups sifted all-purpose flour, unbleached white flour or whole wheat flour may be used
3 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup shortening
3/4 cup buttermilk, homemade or commercial
Preparation
Sift dry ingredients into bowl. Cut in the shortening till like coarse crumbs. Make a well; add buttermilk all at once. Stir quickly with fork just till dough follows fork around bowl.
To make drop biscuits drop from teaspoon onto ungreased baking sheet. Bake at 450° F (232° C) for about 12 minutes.
To make rolled biscuits turn onto lightly floured surface. (Dough should be soft). Knead gently 10 to 12 strokes. Roll or pat dough 1/2 inch (13 mm) thick. Dip 2½ inch (6.3 cm) biscuit cutter (or jar lid) in flour; cut dough straight down. Bake on ungreased baking sheet at 450° F (232° C) oven about 12 minutes.
