Spoon flour into measuring cup, level off, and place in bowl. Cut in shortening with pastry blender or fork until mixture is crumbly.
With a fork, blend in just enough buttermilk until dough leaves sides of bowl. (Too much milk makes dough sticky, not enough makes biscuits dry.) Knead dough gently on lightly floured surface, 10 to 12 stokes. Roll out to about 1/2" thick and cut with a floured biscuit cutter. Place on an ungreased baking sheet.
Bake in preheated oven for 8 to 10 minutes. Serve immediately. Makes 12 2" biscuits.
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