Tiller's Buttermilk Biscuits
About 2 T. Crisco, divided
2 c. sifted all-purpose flour
1 T. baking powder
1 tsp. salt
1/2 tsp. baking soda
1 c. buttermilk
Preheat oven to 450º. Place a marble-size dab (about 1 tsp.) of Crisco in each of 2 glass pie plates, and place them in the oven to heat.
Combine dry ingredients in a mixing bowl. Cut in a generous tablespoon of Crisco with a pastry blender. Mix in buttermilk.
Turn dough out onto a floured surface. Knead gently a few times, and pat down to 1/2-inch thickness. Cut or shape into biscuits, gathering up scraps and patting them down again to make final cuts.
Carefully remove heated glass dishes from the oven. Dip one side of each biscuit in melted Crisco, and then place other side down in dish, with sides touching. Return to oven, and bake for 12 to 14 minutes, or until golden. Yield: 8 to 12 biscuits.
From the March 2008 issue.