2 c. flour
2/3 tsp. baking soda
2 tsp. baking powder
1/4 tsp. salt
1 tsp. sugar
1/2 c. shortening, room temperature
3/4 c. buttermilk

Mix dry ingredients, cut in shortening with a pastry blender, then add milk all at once and mix with a fork. Batter will appear sticky but that makes the best biscuits. Knead just a little. Cut out with cutter. Place on cookie sheet a few inches apart. Bake at 400 to 425 degrees for 10 to 12 minutes. Makes 8 large biscuits. You may use whole wheat flour or a combination of white and whole wheat flour. A tin soup can, with both ends removed, makes a nice size biscuit.