Step 1

Preheat oven to 425 degrees F.

Step 2

In a food processor, blend together the flour, baking powder and baking soda.

Step 3

Pulse in the cold butter and shortening. Do not over incorporate the shortening and butter into the flour. Similar to making a flaky pastry, small pieces of butter should be visible in the flour.

Step 4

Transfer this mixture from the food processor into a large mixing bowl and make a well in the center. Pour in the buttermilk.

Step 5

Working very quickly with a wooden spoon, fold the dry mixture through the buttermilk, only until the flour disappears, then stop immediately.

Step 6

Drop the sticky dough onto a well floured counter top or bread board. Sprinkle the top of the dough with additional flour as well as flouring your hands to handle the dough. I don’t even use a rolling pin for these biscuits, the dough is soft enough to pat it out gently with floured hands to a thickness of about 1 & 1/2 inches.

Step 7

Using a sharp 2 inch biscuit cutter cut the biscuits out an place them, almost touching, on a parchment paper lined baking sheet. I recommend aluminum baking sheets because they tolerate the higher oven temperature without burning the bottom of the biscuits.

Step 8

Bake in the preheated oven for about 20 minutes or until the tops of the biscuits are evenly golden brown. Delicious served warm with Honey Butter.

Step 9

Honey butter is simply honey beaten into plain butter in a 2 to 1 ratio of butter to honey.

Step 10

Beat together with an electric mixer until smooth and fluffy.