12 or so Biscuits

3 cups soft white all-purpose flour (White Lily, Martha White or
Southern Biscuit)
1 heaping Tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar
12 Tablespoons cold shortening, cubed
11⁄3 cups cold buttermilk

Heat oven to 450° F. Sift dry ingredients. With a pastry blender, cut in cold shortening until coarse with a few lumps. Stir in buttermilk with a spatula until a loose ball forms. Do not over-mix.

Quickly turn onto a floured board and knead 4 turns.

Pat into a circle, ¾” thick and cut with a well floured 2 ½” sharp cutter. Place close but not touching on a parchment lined sheet pan. Bake for 15 minutes, turning half-way through baking.

Brush with soft butter and serve immediately.