Buttermilk Biscuits

If you don’t have buttermilk on hand, mix 2 1/4 tsp. vinegar and enough milk to make 3/4 c. Let the mixture stand a few minutes until slightly thickened.

1/2 c. shortening

2 c. all-purpose flour

1 tbs. sugar

2 tsp. baking powder

1 tsp. salt

1/4 tsp. baking soda

About 3/4 c. buttermilk

Heat oven to 450 degrees. Cut shortening into flour, sugar, baking powder, salt, and baking soda with pastry blender in large bowl until mixture resembles fine crumbs. Stir in just enough buttermilk so dough leaves side of bowl and forms a ball.

Turn dough onto lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured 2 1/2-inch biscuit cutter. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve hot.

About 10 biscuits