Directions
Preheat oven to 450 levels.
Inside a large mixing bowl, combine flour, baking powder, sodium bicarbonate and salt. Making use of your fingertips, rub butter and shortening into dry ingredients until mixture appears like crumbs. (The faster the greater, you wouldn't want the fats to melt .) Create a well within the center and pour within the chilled buttermilk. Stir just before the dough all comes together. The dough can be really sticky.
Turn dough onto floured surface, dust top with flour and lightly fold dough over on itself five to six occasions. Press right into a 1-inch thick round. Eliminate biscuits having a 2-inch cutter, ensuring to push straight lower with the dough. Place biscuits on baking sheet so they just touch. Reform scrap dough, working it less than possible and continue cutting. (Biscuits in the second pass won't be as light as individuals in the first, however, that's existence.)
Bake until biscuits are tall and lightweight gold on the top, 15-20 minutes.
Per biscuit: Calories: 121 Total Fat: 4.5 grams Saturated Fats. 2 grams Protein: 3 grams Total carbohydrates: 17 grams Sugar. 1 gram Fiber: .5 gram Cholesterol: 6 milligrams Sodium: 331 milligrams
Recipe thanks to Alton Brown