Buttermilk biscuits are a southern, down-home favorite. Hot from the oven, this tender quick bread, with its desirable ever-so-slightly tangy flavor, makes a great accompaniment with just about any meal any time of the day. One of life's simple pleasures is a warm biscuit, split open, slathered with butter and topped with honey or jelly or fruit preserves.

Buttermilk Biscuits

2 cups all-purpose flour
2 teaspoons baking powder

1/2 teaspoon granulated sugar
1/4 teaspoon baking soda
1/2 to 1 teaspoon kosher or sea salt
1/4 cup vegetable shortening
3/4 cup buttermilk*

1. Preheat oven to 425°F ( 220°C).
2. Combine flour, baking powder, baking soda, sugar and salt. Cut in shortening using a pastry blender until the mixture resembles coarse, grainy meal.
3. Sprinkle buttermilk over flour mixture, stirring lightly with a fork until ingredients are evenly moistened.
4. Turn dough out onto a lightly floured surface and knead lightly a few times, about 30 seconds.
5. Roll to 1/2 to 3/4-inch thickness and cut with a floured 2-inch biscuit or cookie cutter. Place on a lightly greased baking sheet about 1-inch apart for crusty sides, or together for soft sides.
6. Bake 12 to 14 minutes or until lightly browned. Remove immediately from baking sheet and serve hot.

Makes about 1 dozen biscuits.

*If buttermilk is thick, you may need to add slightly more.

Cook's Note: There's no law that says biscuits have to be round. For quicker, easier biscuits, roll dough into a 1/2 to 3/4-inch thick rectangle and cut evenly into square biscuits. This eliminates having to re-roll the scraps when using a biscuit cutter.