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1
Cut 1/2 cup of the butter into 1/2-inch pieces and refrigerate it along with the shortening.
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2
In the bowl of a food processor, fitted with the steel blade, pulse together the cake flour, 3/4 cup of the all-purpose flour, baking powder, baking soda and 1 teaspoon salt.
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3
Add the butter and shortening and pulse to combine, until small crumbles are present.
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4
6 to 8 times, or Add the buttermilk and pulse until a dough ball forms, about 5 to 6 times.
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5
Dust a dry work surface with flour and have the remaining 1 cup ready for kneading.
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6
Turn the dough out onto the floured work surface.
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7
With floured hands, gently press the dough out into an 11 by 8-inch rectangle, about 1/4 to 1/2-inch thick, dust lightly with flour and gently fold it over in thirds, like a letter.
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8
Roll or press out to a 6 by 6-inch rectangle again about 2 inches thick.
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9
Cut the dough into 9 squares (2 by 2 inches each) with a pizza cutter.
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10
Transfer the biscuits to a silicone mat or parchment paper lined baking sheet about 1/2-inch apart.
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11
Cover loosely with plastic wrap and let them rest at room temperature for 15 minutes.
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12
Preheat oven to 500 degrees F. Melt the remaining tablespoon butter and brush tops with melted butter, then sprinkle with the remaining 1/4 teaspoon of sea salt.
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13
Place baking sheet in the middle of the oven and immediately turn oven down to 450 degrees F. Bake for 12 to 16 minutes until they are golden brown.
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14
Remove biscuits to a wire rack to cool for a few minutes.
