3 c. flour, can use part whole wheat
1/2 c. solid shortening, Crisco
1 tbsp. sugar
1 tsp. salt
1 tbsp. baking powder
1 tsp. baking soda
1/2 to 1 c. buttermilk

Sift dry ingredients; cut in Crisco. Stir in buttermilk to make a soft but kneadable dough.

Knead on floured surface lightly 20-25 strokes. Pat out 3/4 inch thick. Cut and bake on ungreased tin 15-20 minutes depending on thickness until well browned. Serve hot.

Bake at 425 degrees.