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2 c. self-rising flour, sifted
1/4 tsp. baking soda
1/4 c. shortening
7/8 c. buttermilk

Cut or rub shortening into flour and soda until particles are fine as
coarse crumbs. Add milk; stir in with fork. Turn dough onto lightly
floured board and knead until smooth. Roll dough out about 1/2-inch
thick; cut with floured cutter or juice glass. Place on lightly
greased baking sheet. Refrigerate until morning. Before serving,
pop in preheated 450 degrees oven for 10 to 12 minutes.

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