Buttermilk Biscuits

Preheat oven to 425 degrees. In a large bowl, sift together flour, baking powder, salt and baking soda. Using a pastry blender or 2 knives, cut the shortening into the flour mixture until coarse crumbs form. Add the buttermilk, tossing with a fork until a dough forms. Turn dough out onto a lightly floured surface. Gather into a disk. Knead lightly a few times, just until smooth. (The dough can be made up to 2 hours ahead, wrapped in plastic wrap and refrigerated until ready to use.)

Pat the dough to ¾ inch thick. Using a biscuit cutter or a glass dipped in flour, cut out biscuits. Place the biscuits, 2 inches apart, on an ungreased baking sheet. Gather dough trimmings, pat to ¾ inch thick and cut out more biscuits. Bake the biscuits until golden, 12-15 minutes. Serve hot.

For less waste and speedier preparation, pat the dough into a square, then cut into square shaped biscuits with a floured knife. Bake as directed.