Use a large mixing bowl filled with flour, make a depression in the center and pour in the buttermilk. Add the shortening and blend it and the buttermilk into the flour with your fingers, continue adding flour to the mixture. After 3-4 minutes you will have ball of dough. Wash, dry, and flour hands. Work more flour into dough until it can be handled easily. Seperate the dough into lumps and form into round, flat biscuits. Place the biscuits on an ungreased baking sheet, bake at 450 for about 20 minutes. Turn the pan to brown on all sides. Notes: Too much shortening will and the biscuits will be greasy, heavy, and flat. Too little shortening and they will be tough. You will need to practice this, my mother made these every single day for 30 years or more and had it down pat. Try varying the amount of shortening, size of biscuits, and rack height until they come out right. Posted to EAT-L Digest 26 October 96 Date: Sun, 27 Oct 1996 16:34:48 EST From: John A Morrow