— 2 cups all-purpose flour
— 1 1⁄2 teaspoons salt
— 1 tablespoon sugar
— 4 teaspoons baking powder
— 1⁄4 teaspoon baking soda
— 3 tablespoons vegetable shortening
— 4 teaspoons Butter Flavor Crisco
— 1 cup buttermilk
PREHEAT oven to 400 °F;
COMBINE 2 cups all-purpose flour,
1 1/2 teaspoons salt, 1 tablespoon sugar,
4 teaspoons baking powder and 1/4 teaspoon baking soda in a large mixing bowl; CUT in shortenings until mixture resembles coarse crumbs.
STIR in 1 cup buttermilk just until a soft dough forms (dough will be very loose and sticky at this point).SPRINKLE flour over a large wooden board; TURN dough onto a floured board and knead gently 10 to 12 times or until no longer sticky,
re-flouring board as necessary while kneading. DIVIDE dough in half;
GENTLY pat or roll each half into an 8-inch circle, 1/2-inch thick.
CUT out biscuits – pressing straight down – with a 2-inch biscuit cutter. REFORM scraps, working it as little as possible, and continue cutting.
PLACE cut biscuits on an ungreased baking sheet with edges barely touching; BRUSH tops of the biscuits with whole milk. BAKE for 15 minutes, or until golden brown.
IMMEDIATELY brush biscuits with margarine (or butter) after baking.