Makes 16 biscuits. Recipe is from Gerald Wilborn.
11/2 cups flour, plus more for shaping biscuits
21/4 tsps. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
4 tsps. sugar
1/4 cup shortening
1 cup buttermilk (may need up to 11/4 cups depending on consistency of batter)
1. Preheat oven to 475 F. Spray 8-inch-by-8-inch dish with nonstick spray.
2. Combine 11/2 cups flour, baking powder, baking soda, salt and sugar. Cut the shortening into the flour mixture. Stir in buttermilk and let stand for 2-3 minutes.
3. This dough is so wet you cannot shape it in the usual manner. Pour approximately 3/4 cup of flour onto a plate. Flour hands well. Spoon a biscuit-size lump of wet dough onto flour and sprinkle some flour on top of dough to coat the outside. Pick up the soft biscuit and gently shape into a soft round. As you shape each biscuit, place it in the pan close together so that they will rise and not spread out. Continue shaping biscuits in this manner until all the dough is used. Bake until lightly brown, about 15-20 minutes.