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Buttermilk biscuits

2 cups self-rising flour
1-1/2 cups cake flour
2 T. sugar
1 t. salt
1/2 t. baking powder
1/4 t. baking soda
Cut in:
1/3 cup vegetable shortening
Stir in:
2 cups buttermilk
Sift over Work Surface and Dough:
1/2 cup all-purpose flour, divided
Cut Biscuits with a 2-1/2" Cutter. Brush with:
2 T. unsalted butter, melted
Nutritional Information per Biscuit:
Calories 171; Total fat 6(g); Calories from fat 33%; Sodium 411(mg)

1.Heat oven to 475 degrees. Spray two 8" round pans with cooking spray. Combine flours, sugar, salt, baking powder, and soda.
2.With a pastry blender, cut the shortening into the flour mixture until shortening is no larger than the size of a big pea.
3.Stir in the buttermilk completely with a wooden spoon. Let stand 2-3 minutes. The dough will be very wet.
4.Sift 1/4 cup all-purpose flour onto the work surface. "Turn out" the dough onto the floured work surface.
5.Sift remaining flour over dough. Flour hands. Turn and fold dough over several times in flour and gently pat to 3/4" thick.
6.Using a floured 2-1/2" cutter, cut dough into rounds -don`t twist! With a spatula, place cut biscuits into pans (6 per pan).
7.Gently reroll scraps. Don't overwork the dough or add additional flour. Brush tops of biscuits with melted butter.
8.Bake 15 minutes, or until tops are golden. Serve right away. I guarantee, these biscuits will make you go "white-eyed!" 
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