|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Vegetable shortening||1⁄4 Cup (4 tbs)|
|Buttermilk||3⁄4 Cup (12 tbs)|
1. Preheat oven to 450°F. In large bowl, combine flour, baking powder, baking soda, and salt. With pastry blender or two knives used scissor-fashion, cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk, stirring just until mixture forms soft dough that leaves side of bowl.
2. Turn dough onto lightly floured surface; knead 6 to 8 times, just until smooth. With floured rolling pin, roll dough 1/2 inch thick for high, fluffy biscuits or 1/4 inch thick for thin, crusty buttermilk biscuits.
3. With floured 2-inch biscuit cutter, cut out rounds, without twisting cutter. Arrange biscuits on ungreased cookie sheet, 1 inch apart for crusty biscuits or nearly touching for soft-sided biscuits.
4. Press trimmings together. Reroll; cut out additional biscuits. Bake biscuits until golden, 12 to 15 minutes. Serve biscuits warm.