|Flour||2 Cup (32 tbs), sifted|
|Baking powder||1 Teaspoon|
|Shortening||1⁄4 Cup (4 tbs)|
|Buttermilk||3⁄4 Cup (12 tbs) (approximately)|
1. Preheat oven to hot (425° F.).
2. Sift together the dry ingredients. Gut in the shortening until the mixture resembles coarse cornmeal.
3. Add enough buttermilk, while stirring lightly with a fork, to make a soft dough that separates from the sides of the bowl and forms a mound when stirred.
4. Turn onto a lightly floured board and knead lightly about thirty seconds. Roll to one-half-inch thickness and cut into rounds, using a floured biscuit cutter. Transfer to baking sheets and bake twelve to fifteen minutes.