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1
Preheat oven to 350.
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2
Add 2 cups flour and other dry ingredients in the bowl of an electric mixer; mix on low speed with the paddle attachment until combined.
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3
Add in the butter and shortening ; mix on low speed until the dough reaches a crumbly texture.
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4
The butter and shortening should be the size of peas.
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5
Turn off the mixer and add buttermilk to the bowl all at once.
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6
Mix very briefly on low speed until the dough just comes together (this should take less than 10 seconds).
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7
Turn the dough onto a floured surface and form it into a ball; lightly knead the dough two or three times until combined.
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8
Pat out the dough to t 3/4- to1-inch thickness; shape the dough into a rectangle, making the sides high.
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9
Using a 2-inch biscuit cutter, cut out 4 biscuits.
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10
Place them on a sheet pan lined with parchment paper and dust with a sprinkling of flour.
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11
Gather the dough scraps and, using your hands, tuck in the bottom of the dough so there are no wrinkles, much like making a bread roll.
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12
Form the remaining dough into another rectangle with high sides and cut out 2 more biscuits.
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13
Place the pan in the oven for 15-17 minutes, or until golden brown and cooked through.
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14
Halfway through the baking process, rotate the pan for even browing.
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15
Serve warm with butter and jam.
