Before you begin, make sure that your shortening and butter is cubed and chilled well. I put the cubes on a small plate and put it in the freezer for a few minutes and then begin mixing the rest of my ingredients.

Preheat your oven to 425 degrees.

In a mixing bowl combine the flour, baking soda, baking powder and salt. Add the chilled shortening and butter and cut into the flour with a pastry cutter until it resembles a course cornmeal or mix in a food processor. Add the buttermilk and combine.

Pour the dough out onto a floured board and flour your rolling pin. You do not need to overwork this just roll a few times, fold the dough on itself and roll out again, fold over and roll once more.

Use a biscuit cutter (I prefer the metal cutters) and cut out the biscuits. Do not wist and grind the cutters while cutting the biscuits. Just dip the cutter in a little flour on the board to prevent sticking and push down cutting out the biscuit.

Place the biscuits on a baking sheet or inside a cast iron skillet. I place them nearly touching.

Place in the oven and bake 15-25 minutes depending on your oven.

Once you remove the biscuits from the oven brush with melted butter and place in a bread basket lined with a bread towel and cover. Enjoy!