-
1
Preheat the oven to 475.
-
2
Position a rack in the upper third of the oven.
-
3
In a large bowl, whisk the 2 cups of flour with the salt, baking powder and baking soda.
-
4
Using a pastry blender, cut in the shortening until the mixture resembles coarse meal.
-
5
Using your fingers, rub in the sliced butter, leaving large flakes of coated butter.
-
6
Freeze the mixture until very cold, about 15 minutes.
-
7
Stir in the buttermilk until a raggy dough forms.
-
8
Transfer the dough to a lightly floured work surface and press or roll into a 9-by-7-inch rectangle, about 3/4 inch thick.
-
9
Fold the rectangle in thirds like a letter, then fold the rectangle in half to make a little package.
-
10
Press or roll out the dough to a 9-by-7-inch rectangle again.
-
11
Repeat the folding process once more, then roll the dough out one more time to a 9-by-7-inch rectangle.
-
12
Using a 3 1/2-inch round cutter, stamp out 4 biscuits.
-
13
Pat the scraps together and stamp out 2 more biscuits.
-
14
Arrange the biscuits on a large baking sheet and brush the tops with the melted butter.
-
15
Bake for about 14 minutes, shifting the baking sheet halfway through, until the tops and bottoms are golden and the biscuits are cooked through.
