- 2 cups all-purpose flour
- 2-1/4 teaspoons baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/3 cup shortening
- 3/4 cup buttermilk
- In a large bowl, combine the dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk just until moistened.
- Turn onto a lightly floured surface. Roll to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake at 450° for 8-10 minutes or until golden brown. Serve warm. Yield: 1 dozen.
Originally published as Mom's Buttermilk Biscuits in Best of Country Breads 2000, p98
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