2 c. all-purpose flour
2 tsp. sugar
2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/3 c. shortening
2/3 c. buttermilk

Heat oven to 450 degrees. Measure flour, sugar, baking powder, salt and soda into a bowl. Cut in shortening with a pastry blender until the mixture looks like meal. Stir in almost all the buttermilk until the mixture rounds up into a ball and no dry ingredients remain in the bowl. If the dough is not pliable, add just enough milk to make a soft, puffy, easy-to-roll dough. (Too much milk will make the dough sticky, too little will make the biscuits dry.)

Round up the dough on a lightly floured cloth 1/2 minute. Roll a little less than 1/2 inch thick and cut with a floured biscuits cutter. Place on an ungreased baking sheet. For crusty sides place them 1 inch apart; for soft sides, place them close together in an ungreased layer pan. Bake 10-12 minutes or until golden brown. Serve hot, with butter and, if you like, honey or jam. (About 2 dozen 1 3/4 inch biscuits.)