Buttermilk Biscuits

1 1/2 c All-purpose flour
2 tb Baking powder (double acting)*
1 pn Salt
1 tb Solid shortening
1 pn Baking soda (or 11. teaspoon)
1 c Buttermilk
Cottonseed or vegetable oil

In an electric mixer, combine flour, baking powder, salt, and shortening and mix until consistency of coarse meal. Combine baking soda and buttermilk in a seperate bowl and beat with a spoon until foamy and thickened. Add buttermilk mixture to flour and beat until well blended. Do not overbeat. Mixture will be sticky.

Turn out onto a well-floured board, sprinkle top of dough with flour, and pat until one-inch thick. Pour enough oil into jelly roll-type pan (approximately 11"x7") to measure 1/4 inch (or about 1/4 cup oil). In a second pan pour an equal amount of oil. Cut biscuits with cookie cutter** or drinking glass and roll each biscuit in the first pan of oil, then place in second pan. (Oil will cling to dough, which is desirable.) Continue cutting and rolling in oil until second pan is filled. Biscuits should be touching each other. Pat top of biscuits with oil from first pan. Bake in preheated 500 degree oven for 10-12 minutes or until golden brown.

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