My friends from east Texas tell me the secret to a great biscuit is cold buttermilk, and only kneading the dough twelve times.
2 C Self-rising flour, sifted
1 TSP Baking powder
1/2 TSP Salt
2 TBL Unsalted butter, very cold
2 TBL Vegetable shortening, very cold
1 C Buttermilk
1. Before measuring out your flour, stir it up with a fork. Sift the flour, baking powder and salt into a bowl. Cut in the butter and shortening with a pastry cutter until flour mixture resembles a coarse meal. Add the buttermilk a little at a time, mixing gently with your finger tips until dough forms a loose ball. Place the dough on a lightly floured surface and need exactly twelve times.
2. Roll the dough 3/4" thick. Cut the biscuits out with a 2" biscuit cutter, making sure that you dip the cutter in flour between each cut and that the cutter is very sharp, or the edges will seal and not rise correctly.
4. Preheat oven to 375ºf, but no more. Place the biscuits on a non-stick cookie sheet and slide them in the oven. bake for fourteen to fifteen minutes.