2 c. flour
4 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
2 tsp. sugar
4 Tbl butter, chilled, cut into pieces
4 Tbl shortening (I use butter flavored shortening)
3/4 c. milk (or 1 c. buttermilk)
Mix dry ingredients in bowl. Cut in butter and shortening (I use my fingers), until it's a coarse meal (don't over-work the fat). Make a well in the center and pour in milk. Stir until dough just comes together - will be sticky. Turn out onto a lightly floured surface. Dust with flour and fold over about six times (try not to add too much additional flour). Press into a 1 inch thick circle. Cut out (I just use a 3 inch cup for this) and place on greased cookie sheet so that they are just touching. You can gather scraps and reform into another circle. Bake at 425 for 15-20 minutes, or until golden. Makes about 10-12 biscuits, depending on the size you make them.
*Notes:
You can use all butter, if you don't care for shortening.
Lightly brushing the tops of the biscuits with a little melted butter after taking them out of the oven, gives a nicer look, and an extra bit of buttery goodness (I didn't do it in this picture).
