Buttermilk Biscuits

Move oven rack to highest position, and pre-heat to 450 degrees F.

Grease the bottom of a biscuit or cookie sheet with a shortening or butter.

Mix sifted flour, soda, salt, and sugar (if using) in a medium or large bowl.

Using a pastry blender or fork, cut in shortening until evenly distributed, with no flakes of shortening bigger than a green pea remaining. It will look like cornmeal, only coarser.

Using a large spoon, fold in 1/2 c buttermilk, then another 1/2 c to moisten the flour evenly. Stir only long enough to moisten the mixture sufficiently. If flour remains after a few stirs, add the remaining 2T buttermilk.

Let mixture rest and rise 3-5 minutes. The mixture should be quite moist, but not pourable. If the mixture seems dry, add more buttermilk.

Shape biscuits by hand using the method described in the Notes.

Place on greased biscuit sheet with sides touching

Delicately brush generously with melted butter.

Bake for 12-16 minutes, depending on the biscuit size, until tops and bottoms are nicely browned.

Serve immediately with softened butter. See Notes for additional ideas.