Buttermilk biscuits

• 4 c flour
• 2/3 c shortening
• 2 tbsp sugar
• 2 c buttermilk

1. Sift flour and sugar in large bowl.
2. Cut in shortening until the mixture has a fine crumb or cornmeal texture.
3. Stir in buttermilk with a fork until a soft dough forms.
4. Turn dough onto a floured surface.
5. Gather in a ball and knead 20 times until smooth and elastic.
6. Wrap in plastic and refrigerate overnight.
7. Preheat oven to 425 degrees.
8. Roll out dough on floured surface.
9. Cut with biscuit cutter.
10. Place 1 inch apart on ungreased baking sheet.
11. Allow to rest about 3-4 minutes before putting in oven.
12. Bake 12-15 minutes until lightly brown.