Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Combine:
  2               cups  self-rising flour
  1 1/2           cups  cake flour
  2                 T.  sugar
  1                 t.  salt
     1/2            t.  baking powder
     1/4            t.  baking soda
                        Cut in:
     1/3           cup  vegetable shortening
                        Stir in:
  2               cups  buttermilk
                        Sift over Work Surface and Dough:
     1/2           cup  all-purpose flour -- divided
                        Cut Biscuits with a 2-1/2" Cutter.
                        Brush with: 2 T. unsalted butter -- melted

Preparation:

MAKING THE BISCUITS ONE Heat oven to 475°. Spray two 8" round pans with cooking spray. Combine flours, sugar, salt, baking powder, and soda. TWO With a pastry blender, cut the shortening into the flour mixture until shortening is no larger than the size of a big pea. THREE Stir in the buttermilk completely with a wooden spoon. Let stand 2 to 3 minutes. The dough will be very wet. FOUR Sift 1/4 cup all-purpose flour onto the work surface.Turn out the dough onto the floured work surface. FIVE Sift remaining flour over dough. Flour hands. Turn and fold dough over several times in flour and gently pat to 3/4" thick. SIX Using a floured 21/2" cutter, cut dough into rounds don’t twist! With a spatula, place cut biscuits into pans (6 per pan). SEVEN Gently reroll scraps. Don’t overwork the dough or add additional flour. Brush tops of biscuits with melted butter. EIGHT Bake 15 minutes, or until tops are golden. Serve right away. I guarantee, these biscuits will make you go white-eyed! (Makes 16 Biscuits) Work Time: 20 minutes Cook Time: 15 minutes

Nutritional Information:

254 Calories (kcal); 5g Total Fat; (17% calories from fat); 4g Protein; 49g Carbohydrate; 1mg Cholesterol; 399mg Sodium