BUTTERMILK BISCUITS

"Flaky biscuits like these are a grand diner tradition. Using shortening, as in this recipe, or lard produces a flakier biscuit. For a slightly softer crust, lightly brush the hot biscuits with melted butter when they come out of the oven."

2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup vegetable shortening, chilled
3/4 cup buttermilk, chilled

In a bowl, stir together the flour, baking powder, salt and baking soda until well mixed. Add the shortening and toss to coat with the flour mixture. Using a pastry blender, 2 knives, or your fingertips, and working quickly, cut or rub in the shortening until the mixture is the consistency of coarse meal.

Make a well in the center of the flour mixture. Pour in the buttermilk all at once, then stir with a fork just until a soft dough forms that pulls away from the sides of the bowl.

Preheat an oven to 450 degrees.

Gather the dough into a ball and turn out onto a lightly floured work surface. Knead very gently 5 or 6 times just until the dough holds together. Gently pat or roll out the dough about 1/2 inch (12 mm) thick. Using a round biscuit cutter 2 or 2 1/2 inches (5 or 6 cm) in diameter, cut out as many rounds as possible, pressing straight down and lifting the cutter straight up without twisting. Place the dough rounds about 1 1/2 inches apart on an ungreased baking sheet. Very gently knead the scraps together 2 or 3 times and cut as before. Do not reroll any additional scraps.

Bake until evenly browned, 10-12 minutes. Serve hot from the oven.

Makes 12-14 biscuits
Adapted from Source: Diner: The Best of Casual American Cooking (The Casual Cuisines of the World) by Diane Rossen Worthington, Allan Rosenberg