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2 cups White Lily or other soft flour
1 Tablespoon baking powder
1 Tsp salt
1/4 tsp baking soda
1 tsp. sugar
1/2 cup shortening
1 cup buttermilk (no substitute!)

Preheat oven to 450. Sift the dry ingredients together. Add half
of the shortening and cut into the dry ingredients until it is very
finely mixed with the flour. Then add the other half of the
shortening and cut into the flour until pea size. Doing it in
steps prevents working the shortening into the flour too finely.
Add 7/8 of the butter milk and stir in to make a very soft dough.
Add the other 1/8 buttermilk if needed. Put on a flour board or
cloth(I prefer a cloth because the soft dough doesn't stick as
badly) and knead onto itself about 8 to 10 times. No more or it
will toughen the dough (but a soft flour and a large amount of
shortening will hinder the formation of gluten) And use alot of
flour on the board or cloth. Roll or pat out to about 1/2 or 3/4th
inch and cut with a round cutter (I use a tomato paste can with
the bottoms cut out because I like small biscuits) then put on pan
and cook for 8 to 10 minutes. Make sure bottoms don't burn! From
the time you add the buttermilk to the time you put them in the
oven, it should only take 2 minutes, if you want maximum rise.


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