INGREDIENTS
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1 cup low-fat buttermilk
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4 cups sifted all-purpose flour (sift-then measure)
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2 teaspoons baking powder
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1 teaspoon kosher salt
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1 package (2 1/4 teaspoons) active dry yeast
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1/2 cup warm water
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2 tablespoons sugar
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1/3 cup solid vegetable shortening, chilled
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2 tablespoons salted butter