Into large bowl, add 1 1/2 cups flour.

Add 1 cup sugar, buttermilk, eggs, shorting, baking powder, baking soda, salt and nutmeg. Beat with a mixer at low speed, just until smooth, constantly scraping bowl.

Then at medium speed, beat 1 minute, constantly scraping bowl.

Add in remaining flour. Beat gently to make soft dough.

Cover and place in refrigerator for at least 1 hour, to make dough easier to handle.

Flour a large work surface and rolling pin.

Roll dough out to 1/2-inch thick.

Using a floured doughnut cutter, cut out doughnuts.

Reroll and cut trimmings until all dough is used.

Pour oil into a deep fryer to a depth of about 3 to 4 inches.

Heat oil to vegetable oil to 350°F as measured by a candy thermometer.

When oil is hot, gently place 4 or 5 dough rings at a time into oil. Do not crowd.

Turn with a pancake turner as they rise to surface. Then turn often until golden brown.

Lift doughnuts from oil with slotted spoon. Place on a paper towel-covered plate to drain.

Repeat until all doughnuts are fried.

Serve as is or sprinkle with confectioners' sugar or Nutmeg Sugar while still warm.