Ingredients
- Vegetable oil
- 1 cup all-purpose flour (measured before sifting)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon sugar
- ¼ cup vegetable shortening
- 0.33 cup buttermilk
How to Make It
- Preheat the oven to 400°. Lightly oil a Lodge 14-inch cast iron round baking pan.
- Sift the dry ingredients into a medium bowl. Cut in the shortening with a pastry blender until the mixture resembles coarse meal. Add the buttermilk all at once, and stir until the mixture is well dampened.
- Turn the dough onto a lightly floured board. Roll out to 1/3- to 1/2-inch thickness, and cut with a 3-inch round cutter. Pat the scraps together, and cut out more biscuits. Place the biscuits 1/2 inch apart on the prepared baking pan. Bake until the tops are golden brown, about 15 minutes.