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1
Preheat oven to 450 degrees F.
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2
In a large mixing bowl, combine flour, baking powder, baking soda, and salt.
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3
Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs.
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4
(The faster the better, you don't want the fats to melt.)
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5
Make a well in the center and pour in the chilled buttermilk.
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6
Stir just until the dough comes together.
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7
The dough will be very sticky.
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8
Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times.
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9
Press into a 1-inch thick round.
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10
Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough.
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11
Place biscuits on baking sheet so that they just touch.
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12
Reform scrap dough, working it as little as possible and continue cutting.
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13
(Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)
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14
Bake until biscuits are tall and light gold on top, 15 to 20 minutes.
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15
Per biscuit: Calories: 121 ;Total Fat: 4.5 grams; Saturated Fat: 2 grams; Protein: 3 grams; Total carbohydrates: 17 grams; Sugar: 1 gram; Fiber: 0.5 gram; Cholesterol: 6 milligrams; Sodium: 331 milligrams
