Makes 16 mile high biscuits
5 cups all-purpose flour, plus extra for dusting
2 1/2 cups buttermilk
1/2 cup shortening cold
1/2 cup butter cold
2 tablespoon sugar
2 tablespoon baking powder
1 tablespoon salt
1 teaspoon baking soda
Preheat oven to 375º
In a large bowl, combine flour, salt, sugar, baking powder and baking soda mix well.
Using a pastry cutter or two forks, cut in shortening and butter until mixture is coarse and resembles small pebbles (use your hands if needed but place in freezer for 2 minutesto cool before adding liquid).
Make a well in the center of your dough mixture and pour in buttermilk. Stir until a dough forms, if dough is too dry, gradually add more buttermilk. If it's too wet, add a sprinkle of flour once dough comes together, turn it out onto a lightly floured surface and knead it until smooth, then pat out or cut in half and roll each half into a 1 inch thick, take your biscuit cutter or floured cup and begin cutting out biscuits pressing cutter straight down so biscuits are even and straight do not rotate cutter.
Continue re-rolling scraps and cutting until all your biscuits are formed, then transfer them to 1-2 baking sheet(s). Optional: brush biscuit tops with whole milk. Bake for 13-15 minutes, or until biscuits are golden brown.
Remove from oven be careful very hot, serve hot with butter or jelly or whatever you like with biscuits.
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