Lunch: Featherlight Buttermilk Biscuits

These are extra tender because they're made with cake flour!

Ingredients

3 c. cake flour (not self-rising)
2 1/4 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. salt
6 tbsp. vegetable shortening
1 c. buttermilk

Instructions

Preheat oven to 450 degrees F. Into large bowl, measure cake flour, baking powder, baking soda, and salt, stir until combined. With pastry blender or 2 knives used scissor-fashion, cut in shortening until evenly combined.
Add buttermilk to flour mixture, mix together with hand just until dough forms. (Do not overmix, biscuits will be tough.)
On lightly floured surface, pat dough into 7-inch square. Cut dough into 4 strips, then cut each strip crosswise into 4 pieces to make 16 biscuits.
Place biscuits on ungreased large cookie sheet. Bake biscuits 12 to 15 minutes, until lightly golden. Serve biscuits warm, or cool on wire rack to serve later. Reheat before serving if you like.

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