Preheat oven to 425.

Sift together the dry ingredients into a large mixing bowl. Using a pastry blender, cut the butter and Crisco into the flour mixture until the butter is reduced to pea-sized pieces and well distributed.

Stir buttermilk and yogurt together and add, all at once, to the flour mixture. Toss gently only until all of the flour is moistened.

Scrape the loose mass of dough onto a lightly floured board. With floured hands, using a light touch and handling the dough as little as possible, shape the dough into a large ball. Work quickly, gently smoothing the cracks from the surface. The dough should be soft and moist but not wet and hold together well with no stickiness. Do not overwork the dough.

With gentle touch, pat the dough out to a one inch round of even thickness. Using a biscuit cutter of choice, cut to desired size, lightly flouring the board and cutter as needed. Place the biscuits, sides touching, into an ungreased baking pan with sides.

Bake in the center of he oven for 14-17 minutes or until golden brown.

Source: Doris Bolalek, Greensburtg, Pa., winner of the traditional biscuit category.