Buttermilk Biscuits

My grandmother made the best biscuits but like most people the recipes were in her head, the same for my mother. I guess it was from all the years of making them. And like them I don’t exactly measure things. I just know how they should look or smell. So here is just a good estimate for how to make these. And yes, the little bit of sugar added another layer of taste.

3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup shortening
1 cup buttermilk
Combine flour, baking powder, sugar, baking soda and salt in large bowl. Cut in shortening with a pastry blender or 2 knives until mixture resembles fine crumbs.
Make a well in the center of dry mixture; add the buttermilk all at once. Stir buttermilk into flour mixture until mixture forms soft dough that leaves side of bowl.
Preheat oven to 450°F.
Turn out dough onto well-floured surface. Knead dough 10 times; roll into 8-inch square. Cut dough into sixteen 2-inch squares. Place the dough squares 1 1⁄2 inches apart on large ungreased baking sheets.
Bake until biscuits are light golden, about 10 to 12 minutes. Remove biscuits from baking sheets and serve warm.
You can always use self-rising flour in this. If you do, omit the baking powder and baking soda. And remember do not over knead, it will make them tough.

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