buttermilk, well chilled
- Position the rack in the middle of the oven and preheat the oven t oo 450* F. Grease a baking sheet.
- Sift together the dry ingredients into a large bowl. With a pastry blender or large fork blend in the shortening until a coarse meal forms. Pour in the buttermilk, and stir together the wet and dry ingredients just until a sticky dough forms.
- Flour your hands and a pastry board or the counter. Turn the dough out and knead it gently ONLY four to six times. Pat the dough until it is about 1/2 inch thick. Cut it with a 2- or 3- inch-round biscuit cutter.
- Transfer the biscuits to the baking sheet, arranging them so that they just touch each other. Bake about 10 minutes, or until they are raised and golden brown. (At the halfway point, turn the baking sheet from front to back to ensure even browning.).