1 cup sifted all-purpose flour
1 cup cake flour
2 Tbsp sugar
2 tsp baking powder
¼ tsp baking soda
½ tsp salt
¼ cup vegetable shortening or lard
¾ cup buttermik


Preheat oven to 450 °F, and line a baking sheet with parchment. Mix together the dry ingredients. Cut in the shortening with a fork or pastry blender until mixture resembles coarse crumbs. Add the buttermilk and mix thoroughly but lightly until a soft dough forms. Do not overmix and avoid excessive handling of dough. Turn out onto a lightly floured surface and roll out to about a quarter inch thick. Using a biscuit cutter, cut out biscuits and place them on the parchment covered baking sheet about 1 to 1½ inches apart.

Bake in oven for 12–15 minutes or until lightly browned and still moist inside. Remove and serve immediately with butter, honey, and jam. Makes about 14 biscuits.


You can make this recipe without the cake four. Just substitute all-purpose flour instead. The biscuits will be a little less fluffy and light, but still very good. You can also leave out the sugar, but I think the slight sweetness enhances the flavor of the biscuits. You might be tempted to use butter instead of shortening for a more buttery flavor, but resist. Butter makes the biscuits burn more easily and does not impart as much buttery flavor as you might think. Save the butter for after they are baked.