Buttermilk Biscuits (Great American Home Baking)

 2 cups all-purpose flour

1 TB baking powder

3/4 tsp salt

1/2 tsp baking soda

5 TB chilled vegetable shortening

1 cup buttermilk (1 TB vinegar an enough milk to make 1cup total - let sit 5 minutes)

Preheat oven to 425 F. In a large bowl, sift together the dry ingredients. Use a pastry blender the cut in the shortening until course crumbs form. Add the buttermilk, tossing with a fork until à dough forms. 

Turn out onto a lightly floured surface and gather into a disk. Knead lightly à few times just until smooth. At this stage, the dough can be wrapped, refrigerated and stored up to 2 hours. 

Pat the dough to 3/4” thick. Shape into a rectangle and cut into 12 biscuits (this eliminates over working the scraps into more biscuits). Place on an untreated baking sheet. Bake until golden, 12 to 15 minutes. Serve hot.