Directions

1. 1

   Preheat your oven to 450 degrees Fahrenheit.

2. 2

   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined and the mixture appears light with no lumps.

3. 3

   Add the cold butter cubes and vegetable shortening cubes to the flour mixture. Toss gently to coat the fats evenly. Using your fingertips, work the cold fats into the flour by rubbing them between your fingers until the mixture resembles coarse crumbs with pea-sized pieces of fat remaining visible.

4. 4

   Pour the buttermilk into the mixture all at once. Using a wooden spoon or rubber spatula, stir gently just until the dough comes together. Stop mixing as soon as the ingredients are barely combined—do not overmix or the biscuits will be tough.

5. 5

   Turn the dough out onto a lightly floured work surface. Gently pat it into a rough rectangle about 12 inches by 8 inches. Dust lightly with flour, then fold the dough into thirds like a letter. Gently scrape the folded dough from the surface, dust with flour again if needed, and pat it out into a rectangle once more. Fold into thirds again. Finally, pat the dough to a uniform thickness of about 1 inch.

6. 6

   Using a well-floured 2- to 2½-inch round biscuit cutter, cut out biscuits and place them on an ungreased baking sheet. Scraps can be gently pressed together and cut again, though these will not rise as tall as the first cutting.

7. 7

   Bake for 12 to 15 minutes until the biscuits turn a light golden brown. Remove from the oven and serve immediately while still warm. For storing, leftover biscuits can be reheated in a 300-degree oven for about 5 minutes to restore warmth, though they are best enjoyed fresh on the day they are made.