2 cups sifted unbleached all-purpose flour (measured after sifting)
3 Tsp. Baking Powder
1/2 Tsp. salt
1/4 Tsp. Baking Soda
1/3 cup fat (shortening, butter, lard)
1 cup chilled buttermilk
Method
Heat oven to 450°F. Cut fat into sifted dry ingredients till like coarse crumbs.
Make a well; add buttermilk all at once. Stir quickly with fork only till dough follows fork around bowl.
Turn dough onto lightly floured surface. (Dough should be soft.) Knead gently with heel of hand 10 or 12 strokes. This makes tall plump biscuits. Roll or pat dough 1/2 inch thick.
Dip biscuit cutter in flour, then cut dough straight down -- no twisting. Bake on un-greased baking sheet in a very hot oven 12 to 15 minutes.
