Buttermilk biscuits

Ingredients
2 C unsifted all purpose flower
1/2 tsp sal
2 tsp baking powder
1/2 tsp cream of tarter
1/2 tsp baking soda
1 T + 2 tsp sugar
6 T shortening (in chunks)
2 T butter (in chunks)
2/3 c butter milk + 2 T. at room temperature

Directions
Place the dry ingredients in a mixing bowl and stir. Drop in the
chunks of shortening and butter. Cut the shortening/butter into the
flour until it resembles oatmeal. Add the milk and quickly stir to
for a dough. Knead the dough in the bowl 10 times.
Turn out the dough onto a lightly floured wooden board and pat or rall
into a 3/4 to 1 inch thick cake of dough. Cut the dough into 2-inch
rounds or squares using a cutter. Place the biscuits toucing each
other (for soft sided biscuits) or 2 inches apart (for crispy-edged
biscuits) on a cookie sheet.
Bake the biscuits in the lower third of a 425-degree oven for 15-18
minutes, or until golden on top and baked through. Transfer to a
cooling rack. Serve warm with sweet butter.