Buttermilk Biscuits

2 cups flour

1 tablespoon baking powder

3/4 teaspoon salt

1/2 teaspoon baking soda

5 tablespoons chilled shortening

1 cup buttermilk

Preheat oven to 425. Sift dry ingredients together. Cut in shortening with a pastry cutter or two knives. Blend in buttermilk. Shape, with your hands, into a circle about 3/4 -inch thick on a lightly floured circle. Cut into about 10 biscuits and put on baking sheet or stone. Bake 12-15 minutes until golden brown.

Cinnamon Rolls Buttermilk Biscuits

1 tablespoon sugar

2 teaspoons cinnamon

2 tablespoons light brown sugar

1/2 cup raisins

powdered sugar

When you're making the buttermilk biscuits, add 1 tablespoon sugar to the dry ingredients, then make the recipe as usual. Instead of patting the dough by hand, roll it to 1/4 -inch thick into a rectangle on a lightly floured surface.

Sprinkle evenly with cinnamon, brown sugar and raisins. Starting from the long side of the rectangle, roll dough up, encasing the raisins, cinnamon and sugar. Chill 20 minutes.

Preheat oven to 425. Cut cinnamon rolls about 2 inches wide. Place rolls on baking sheet about an inch apart.

Bake 12-15 minutes or until puffed and light brown. Dust while hot with powdered sugar.