Mamaw's best with a little upgrade!
1 tablespoon Baking powder
1 teaspoon Granulated sugar
1 teaspoon Salt
1/2 teaspoon Baking soda
2 tablespoons (26 g) Vegetable shortening
8 tablespoons (1 stick; 113.4g) Very cold unsalted butter
1 1/4 cups Cold low-fat buttermilk (or sub a mix of ¾ cup whole milk and ½ cup full fat sour cream)
Line a half-sheet pan with parchment paper.
In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda. Add the shortening and use your fingertips to pinch it into the flour mixture to form small, pea sized pieces.
Using a box grater, grate the cold butter into the flour mixture and toss until all of the pieces are coated. When you're done grating, make sure all pieces are coated with flour, then quickly and lightly pinch
Lightly coat your work surface with nonstick cooking spray, then flour. (The spray keeps the flour in place.) Add the buttermilk to the flour mixture.
Mix until the dough forms a shaggy mass and there are no dry bits of flour left. The dough should be slightly sticky.
Transfer dough to the prepared work surface. Lightly coat your hands with flour and gently press the dough with the heels of your hands to form it into a flat rectangle, 1/2-inch thick.
Fold the rectangle into thirds, like a letter. Press out again and repeat, turning the open ends in first. Repeat one last time. With a floured 1 1/2-inch biscuit cutter, cut out dough rounds.
Flip the rounds over so that the smooth sides that were against the work surface face up and place on the prepared pan, 1-inch apart. Stack the scraps and press and cut again. Refrigerate until cold, about 15 minutes.
Preheat oven to 450°F. Bake until the tops are golden brown and crisp, about 16 minutes. Let cool 5 minutes before serving hot.
There is something so satisfying about a warm, fresh-from-the-oven biscuit. Creating your own is something even more special. With buttermilk, vegetable shorting, and a little bit of sugar, these light and airy delights are perfection on a platter!
Pro Tip: Roll your frozen butter in the dry ingredients to make it easier to handle. Anytime the butter warms up and gets slippery, roll it in the flour again. As you go, shake the grated butter into the flour once or twice and toss to coat it evenly.