YIELD Makes 16 servings
INGREDIENTS
3 cups all-purpose flour 1 tablespoon baking powder 1 tablespoon sugar 1 teaspoon baking soda 1/2 teaspoon salt 2/3 cup shortening 1 cup buttermilk* *You can substitute soured fresh milk. To sour milk, place 1 tablespoon lemon juice plus enough milk to equal 1 cup in 2-cup measure. Stir; let stand 5 minutes before using.PREPARATION:
- Combine flour, baking powder, sugar, baking soda and salt in large bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles fine crumbs. Stir in buttermilk until mixture forms soft dough that leaves side of bowl.
- Turn out dough onto well-floured surface. Knead 10 times; roll into 8-inch square. Cut dough into 16 (2-inch) squares.**
**At this point, dough can be frozen for later use. Place squares on baking sheet lined with plastic wrap. Freeze about 3 hours or until firm. Remove squares; place in airtight freezer container. Freeze up to 1 month. Preheat oven to 450°F. Place squares 1-1/2 inches apart on ungreased baking sheets. Bake 10 to 12 minutes or until golden brown. Serve warm.
- When ready to prepare, preheat oven to 400°F. Place frozen squares 1-1/2 inches apart on ungreased baking sheets. Bake 20 to 25 minutes or until golden brown. Serve warm.