The BEST Buttermilk Biscuits
makes 12 biscuits

2 c. all-purpose flour
1 T. baking powder
3/4 t. salt
1/2 t. baking soda
5 T. chilled solid veg. shortening
1 c. buttermilk

Oven at 425.
In a large bowl, sift together all the dry ingredients. Using a pastry blender or 2 knives, cut the shortening into the flour mixture until coarse crumbs appear.

Add the buttermilk, tossing with a fork until a dough forms.

Turn dough out onto a floured surface, gathering into a disk. Knead litely a few times until smooth. Pat it down to 3/4 inch thick. Use a biscuit cutter or a glass dipped in flour, cut out biscuits. Place them 2 inches apart on ungreased cookie sheet. Gather dough trimmings and begin process again til you have 12 biscuits. Bake 12-15 mts. Serve hot with butter and jam or preserves.