Preheat oven to 425 degrees.
Sift all dry ingredients into bowl. Actually, I never sift, but that’s what the original recipe says.
Cut in shortening until mixture resembles coarse crumbs. Add buttermilk all at once. Stir until dough follows fork around bowl.
Turn out onto lightly floured surface. Pat out to about 3/4 to 1″ thick. Cut out into circles with either a glass or biscuit cutter.
Bake on ungreased cookie sheet or baking pan for 12-15 minutes until golden brown.