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BUTTERMILK BISCUITS 
2 c. sifted flour
3 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/3 c. shortening
3/4 c. buttermilk

Preheat oven to 450 degrees. Sift flour, then measure. Combine all dry ingredients in a medium bowl. Cut in shortening with a pastry blender until ingredients resemble coarse crumbs. Add milk all at once. Stir quickly with fork only until dough follows fork around bowl.

Turn dough out on lightly floured bread board. Knead gently with hand 10 or 12 strokes. Roll out to 1/2 inch thick. Dip biscuit cutter into flour, then cut straight down. Bake on ungreased shiny baking sheet 12-15 minutes. Set timer for accuracy and be sure biscuits do not over bake.

BISCUIT VARIATIONS:

CHEESE BISCUITS: Add 1 cup grated cheese to flour mixture. Prepare the same as for buttermilk biscuits.

BACON BISCUITS: Cook 6-8 strips bacon until crisp. Add to flour mixture, or add 1/4 cup bacon bits to flour mixture.

BISCUIT STICKS: Prepare biscuits as above except roll biscuits into 8-inch square. Cut dough in half with a pizza cutter. Cut each half into eight 1-inch strips. Dip strips into 1/2 cup butter that has been melted in a 9x9x2 inch square pan. Coat biscuit strips on all sides with butter using tongs to lift and turn. Arrange on baking sheet that has sides. Butter may be melted in microwave. Bake 10-12 minutes. Yield: 16 sticks.

CINNAMON RAISIN BISCUITS: Prepare basic buttermilk biscuit recipe as above except add the following to the dough AFTER the milk has been added: 2 tsp. cinnamon 1/8 c. raisins

Add this glaze after the biscuits are baked: 1/2 cup confectioners sugar, 1/4 teaspoon vanilla, 1 teaspoon milk.

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