Buttermilk Biscuits

Preheat oven to 450 degrees Fahrenheit.

In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt; mix well. With a fork or pastry cutter, cut the shortening into the dry mixture until the mixture resembles coarse cornmeal. Make a well into the center of the bowl, and add the milk, stirring until the dough follows the fork around the bowl.

Flour a flat surface well, and place the dough on top of it. Sprinkle the flour on top of the dough, and knead five times. Form the dough into a disc. With a rolling pin, roll the dough until it is a half-inch thick. With the biscuit cutter of your choice (I use a three-inch cutter to make large biscuits), cut out the biscuits.

Place the biscuits into a greased iron skillet or sheet pan. Brush the top of the biscuits with one tablespoon of melted butter. Pop the biscuits into the oven for 12-14 minutes, or until golden brown. Brush the biscuits with the remaining melted butter; serve at once with your favorite butter, jellies, preserves, or meats.

Makes about 8-10 large biscuits.