Clinton Street Biscuits

• 1 cup all-purpose flour, plus more for dusting
• 1 cup cake or pastry flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon sugar
• 1 teaspoon salt
• 3 tablespoons cold unsalted butter, cut into small cubes
• 3 tablespoons cold shortening
• 3/4 cup plus 2 tablespoons buttermilk

1. Preheat the oven to 425.
2. Into a medium bowl, sift the flours with the baking powder, baking soda, sugar and salt.
3. Using a pastry blender or 2 knives, cut in the butter and shortening until the mixture resembles coarse meal.
4. Make a well in the center and add the buttermilk.
5. Stir just until a dough forms.
6. Turn the dough out onto a lightly floured surface and knead 2 or 3 times.
7. Pat or roll out the dough 3/4 inch thick.
8. Using a lightly floured 2 1/2-inch round biscuit cutter, stamp out 12 biscuits.
9. Dust the top of each biscuit with flour.
10. Transfer the biscuits to a greased baking sheet.
11. Bake for 15 minutes, or until the tops are lightly browned; serve.

flour, cake, baking powder, baking soda, sugar, salt, cold unsalted butter, cold shortening, buttermilk

Taken from www.foodandwine.com/recipes/clinton-street-biscuits (may not work)