·Pour flour into mixing bowl. Cut in shortening with a pastry cutter or
fork. Make a well in the center of the
bowl and add buttermilk. Mix with a fork
until it holds together well.
·On a lightly floured surface, fold dough over
about two or three times and with floured hands, pat into a flat circle. Roll with a rolling pin to a height of about
¾ inch thick. Dip biscuit cutter into
flour prior to cutting to keep from sticking.
·Place on a greased baking sheet and bake at 450°
for about 12 minutes. For soft-edged
biscuits, place biscuits touching together; for crispy edged biscuits, place
them apart. You can also brush the tops
with melted butter either prior to or immediately after baking.