Half Dozen Buttermilk Biscuits

Preheat the oven to 450ºF and have ready a small 6″ round pan or a small cast iron skillet.

In a small bowl, whisk together the flour, salt, baking soda, and baking powder. Cut the shortening and butter into small pieces and add it to the flour mixture, cutting it in with a pastry cutter or two knives. When all of the pieces of fat are the size of rice and are coated in flour, pour in the buttermilk. Knead it slightly, and add additional buttermilk 1 tablespoon at a time if the biscuit dough seems dry or crumbly.

Tip the dough out onto a floured counter and pat it out to 1″ thick. Dip your 3″ biscuit or cookie cutter in flour and cut out 4 biscuits. Gather up the scraps and gently pat them out in order to cut out 2 more biscuits.

Arrange the dough in the pan; you want the biscuits to be closer together. Bake for 10 minutes, or until lightly golden on top. If you want, brush with extra melted butter as they come out of the oven.