-
1
Position a rack in the upper third of the oven and preheat the oven to 425F.
-
2
In a large bowl, place the flour, baking powder, sugar, and salt.
-
3
Whisk together until well blended.
-
4
Add the shortening and use your hands or a pastry blender to very quickly blend it into the flour until there are some pieces the size of small peas and some twice that size.
-
5
If desired, you can transfer the mixture to a tightly sealed container and freeze until needed.
-
6
Add the buttermilk at once and stir just until blended into a sticky dough; if it seems dry, add more buttermilk 1 tablespoon at a time.
-
7
Turn the dough out onto a lightly floured surface and knead with your hands 5 to 10 times, just until a ball forms.
-
8
Use a floured rolling pin to roll out the dough 1/2 inch thick.
-
9
Use a 2- or 2 1/2-inch biscuit cutter to cut out as many biscuits as you can and transfer them to an ungreased cookie sheet; place them close together so that all of the biscuits will fit on one sheet.
-
10
Gather the scraps together into a ball (handling the dough as little as possible).
-
11
Roll it out to 1/2 inch thick and cut out as many biscuits as you can.
-
12
Place them on the sheet; discard the remaining scraps.
-
13
Bake until puffed and golden on top, 15 to 18 minutes.
-
14
Serve hot, and spread with butter and honey if desired.
