Yield: about 8 to 9 biscuits
* 4 cups all-purpose flour
* 1 tablespoon salt
* 1 tablespoon baking powder
* 2 teaspoons baking soda
* 1 cup vegetable shortening, cold, cut into 1/2-inch pieces
* 1 1/2 to 2 cups buttermilk, plus additional for brushing
Preheat the oven to 375 degrees F.
Sift together the flour, salt, baking powder, and baking soda. Cut in
the shortening using a pastry blender or your hands or a stand mixer
fixed with a dough hook until the mixture resembles coarse crumbs.
Make a well in the center and add 1 cup buttermilk. Using your hands,
quickly fold the dry ingredients into the buttermilk until a sticky
dough forms. You may need to add more buttermilk.
Turn the dough out onto a floured surface. Gently fold the dough over
itself 3 or 4 times to create layers. Press the dough out to 1
1/2-inches thick and cut with a floured 3-inch biscuit cutter. Lay the
biscuits on an ungreased cookie sheet and brush the tops with
buttermilk. Bake for 20 to 25 minutes until risen and golden brown.