Ingredients

4 cups sifted all-purpose flour
2 tablespoons baking powder
1/2 teaspoon baking soda
2 teaspoons salt
1 cup shortening
2 1/2 teaspoons caraway seed
1/4 cup fresh minced parsley
1 1/2 cups buttermilk
2 egg yolks
1 tablespoon water

Method

1. Sift together into a bowl, the flour, baking powder, baking soda, and salt. Cut in the shortening until mixture resembles coarse meal. Add caraway seed, parsley, and buttermilk. Stir or toss with a fork until dry ingredients are just moistened.
2. Transfer to a lightly floured surface and knead lightly 6 times. Roll or pat to a 3/4-inch thickness and cut out with a 2-inch round cutter. Place dough rounds on ungreased baking sheet about 1 inch apart. Using scissors, snip a 1-inch cross about 1/4 inch deep in top of each biscuit. Beat egg yolks with the water; brush mixture on each biscuit.
3. Bake at 450° for 10 to 12 minutes, until golden brown. Serve hot, with butter. Makes about 18 biscuits.