Buttermilk Biscuits
Source: Christine Unger
Bake at 450 F. for 12-14 min.
Yield: 12 large biscuits or enough dough for one streusel cake
Note: These are really just a variation on Katie Unger's biscuits, they're a little richer and fluffier. I like to make half a recipe, for 2 - 4 adults, it's really enough. Use a medium egg instead of a large egg, it works as a half an egg and you don't waist half a large egg.
INGREDIENTS:
3 cup flour
1/3 cup shortening
1 teaspoon salt
 2 Tablespoons baking powder
1 large egg and enough buttermilk to make 1 1/2 cups
mix dry, blend in shortening, add buttermilk and egg. Blend until all ingredients are just wet.

Variations:

Cheese Biscuits: Add about a cup of your favorite cheese, shredded, to the dry ingredients.

Breakfast Scones: Add a 1/2 cup of raisins or dried cranberries and rind of half a lemon to the dry ingredients. make 2 balls of the dough, flatten into circles and slice into 6 pie shaped wedges. for a nice effect, brush with water or egg white and sprinke a little sugar on top