Buttermilk Biscuits - flour

Method

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• Stir together the flour, baking powder, sugar and salt in a medium bowl.
• Use a pastry blender, two butter knives or your fingers to cut in the shortening until the mixture resembles coarse crumbs.
• Using a rubber spatula, gently fold in the buttermilk to make a soft dough.
• Use a little more buttermilk, if necessary, to keep the dough very soft.
• Lightly flour your table or countertop and dust your hands with flour.
• Turn the dough out onto the floured surface and gently pat it into a cake 1 1/2 inches high.
• Use a 3-inch biscuit cutter to cut the dough into rounds.
• Use a pastry scraper or a metal spatula to place the cutout biscuits, with sides closely touching, on the parchment-lined sheet.
• Gently pat the scraps together, sprinkling on a little buttermilk to keep dough soft, and cut out more biscuits.
• Bake until golden brown, 20 to 30 minutes.