Grandma’s Buttermilk Biscuits

Sift dry ingredients into a bowl. Cut in shortening with a pastry blender, and add the buttermilk (blending quickly, just until dry ingredients are moistened). Dough will be sticky.

Turn dough onto a floured surface. Flour hands and knead the dough 3 or 4 times. It’s important to not overhandle dough as this will cause your biscuits to be tougher.

Roll or pat dough into a 3/4-inch thickness and cut with a biscuit cutter. Repeat until all the dough is used. For soft-sided biscuits, place close together in a lightly greased baking pan. I use vegetable spray. For biscuits that are crusty all around, place about an inch apart in a lightly greased baking pan.

Bake at 425 degrees for 15-18 minutes, or until golden brown. Makes about eight 3-inch or a dozen 2-inch biscuits.

Note: if you want your biscuits to rise higher and brown more evenly, you can bake them on a baking sheet instead of a pan with sides.