2 cups all purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup Crisco vegetable shortening
1 cup buttermilk
Preheat the oven to 450F. Sift together the flour, baking powder, baking soda and salt in a large mixing bowl. Add the shortening and cut it in with a pastry cutter or two knives till the mixture is well blended and mealy. Add the buttermilk and mix with a large spoon till the dough is soft, adding a little more buttermilk if necessary. Turn the dough out onto a lightly floured surface and, using a light touch, turn the edges of the dough toward the middle, pressing with your hands. Press the dough out to a 1/4 inch thickness, cut straight down into even rounds with a biscuit cutter or small juice glass and place the rounds 1/2 inch apart on a large baking sheet. Gather up the scraps of dough and repeat the procedure. Bake the biscuits just till lightly browned on top, about 12 minutes. Makes about 16 biscuits.
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