°2 cups all-purpose flour
°1 1⁄2 teaspoons of salt
°1 tablespoon of sugar
°4 teaspoons baking powder
°1⁄4 teaspoon baking soda
°3 tsp vegetable shortening
°4 tsp Crisco Flavored Butter
°1 c buttermilk
Preheat oven to 400°F; Blend 2 c all-purpose flour, 1 1/2 tsp salt, 1 tbsp sugar, 4 tsp baking powder, also 1/4 tsp baking soda in a mixing bowl; CUT shortening to mixture resembles coarse crumbs.
Stirring in 1 cup buttermilk until a soft dough forms (dough will be very loose and sticky at this point).
Spreading flour on wooden board; Turning dough onto a floured board and knead gently 10-12 times
Divide dough in half; GENTLY pat or roll each half into an 8-inch circle 1/2-inch thick.
Cutting cookies – pressing down – with a 2-inch cookie cutter.
Reformed scraps by working them as possible & continue to cut.
Placing cutting cookies on an ungreased baking sheet edges only touching; Brushing tops of the cookies with milk.
Baked for 15 minutes or until golden brown.
Directly brush cookies with margarine (or butter) after bake.