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1 1/2 c. all-purpose flour
2 Tbsp. baking powder (double
1 Tbsp. solid shortening
1/8 tsp. baking soda
1 c. buttermilk
cottonseed or vegetable oil

In an electric mixer, combine baking powder, salt and
shortening; mix until consistency of coarse meal. Combine
baking soda and buttermilk in a separate bowl and beat with a
spoon until foamy and thickened. Add buttermilk mixture to
flour and beat until well blended. Do not overbeat. Mixture
will be sticky. Turn out onto a well floured board. Sprinkle
top of dough with flour and pat until 1-inch thick.
Pour enough oil into jelly roll type pan (approximately
11 x 7-inches) to measure 1/4-inch or about 1/4 cup oil. In a
second pan, pour an equal amount of oil. Cut biscuits with
cookie cutter or drinking glass and roll each biscuit in the
first pan of oil. Then place in second pan. (Oil will cling
to dough, which is desirable.) Continue cutting and rolling in
oil until second pan is filled. Biscuits should be touching
each other. Pat top of biscuits with oil from first pan. Bake
in preheated 500 degrees oven for 10 to 12 minutes or until golden
brown. Makes approximately 18 (2-inch) biscuits or 20 (1 3/4
inch) biscuits or 30 (1 1/2-inch) biscuits.

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