5 cups flour, 1 teaspoon baking soda, 1 tablespoon baking powder, 1/4 cup sugar, 1 teaspoon salt
Cut in shortening, using a pastry blender, fork or two knives, until it looks like crumbs.
1 cup shortening
Add buttermilk and yeast mixture to flour mixture. Stir until a soft dough forms.
1 cup buttermilk
Knead on a floured board for 2 minutes.*
Roll out to desired thickness and cut with biscuit cutter. **
Bake for 10 minutes at 450 degrees F.
Serve warm with Honey Butter Spread.
Notes
* At this point you can put the dough into a covered container or ziplock bag and store it in the refrigerator until it is needed; it will be good for at least 7 days. Dough does not need to come back to room temperature before rolling it out.
**If desired, roll the dough out on a cookie sheet and refrigerate for 10 minutes before cutting the biscuits. This may allow the biscuits to bake taller.
If you don’t have buttermilk on hand, you can make a substitute by just adding vinegar to milk. Measure 1 tablespoon of white vinegar into a measuring pitcher, then add milk to make 1 cup. Stir and let sit a few minutes.