My mother-in-law made the best biscuits, but had no written recipe. This is the closest I have ever gotten to hers. I do use, just like she did, a soft wheat flour (only Martha White or White Lily). This recipe can be halved easily. Make sure you use self-rising flour.
- Cut the butter and shortening into the flour until it forms small pieces.
- Make a well in the center of the flour mixture and add the buttermilk. Stir until the dry ingredients are moistened. Use the first amount of liquid listed; add more if it seems too dry. You want a "wet" dough, but not a drippy one.
- Turn out onto a lightly floured surface and knead gently 3 to 4 times.
- Roll out to 3/4 inch thickness. Cut into biscuits with a medium or large round cutter.
- Place together on a lightly greased baking pan.
- Bake at 425 degrees for 12 to 15 minutes or until golden.
- Brush with melted butter, if desired. Serve while they are hot.